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Black Bean Soup With Rice

8 servings

• 1 pound dried black beans, sorted and rinsed
• 1 (141/2-ounce) can whole tomatoes, undrained
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 smoked ham hock or ham bone
• 4 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon thyme leaves
• 4 cups low-sodium chicken broth
• 4 cups water
• Salt and ground pepper
• 4 cups hot cooked white or brown rice
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup picante sauce

Cover beans with water; soak overnight. Drain beans and place in a large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil.

Reduce heat and simmer, partially covered, 4 to 5 hours, or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans.

Puree half the soup in blender or food processor; return to pan. Season with salt and pepper. Serve with rice, cheese, sour cream and picante sauce.

Per serving: 423 calories, 8 g fat, 24 mg cholesterol, 328 mg sodium, 21 g protein, 67 g carbohydrates, 9 g fiber.

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