Cuban Black Bean Soup

Ingredients

Marinated Rice

• 5 green onions, thinly sliced
• 3 cups cooked brown rice (from 1 cup dry)
• 1 1/2 tomatoes, diced
• 1 teaspoon olive oil
• 1/4 cup apple cider vinegar (or white wine vinegar)

Soup

• 2 (15 ounce) cans black beans

• 1 tablespoon olive oil
• 1 large red onion, diced
• 2 jalapenos, with seeds, minced
• 2 red bell peppers, diced
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 quart chicken broth or vegetable broth
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• cayenne pepper

Toppings

• cilantro
• nonfat plain yogurt (optional) or sour cream (optional)
• cayenne pepper

Directions

1. 1

   Prepare marinated rice by mixing together the ingredients.

2. 2

   Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.

3. 3

   Rinse beans in a strainer until canning juices run clear.

4. 4

   Heat olive oil over medium high, and add onions. Saute for a few minutes.

5. 5

   Add jalapenos, bell peppers and garlic; cook until softened.

6. 6

   Stir in spices.

7. 7

   Add broth, vinegar and beans.

8. 8

   Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.

9. 9

   Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.

10. 10

    Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.

11. 11

    Store left-over rice separately from soup, so liquid will not all be absorbed.