BEAN SOUP

4 Servings

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Nutrition

505 calories

15g protein

Ingredients

1 cup uncooked rice

2 tbsp olive oil

1 white onion chopped

3 poblano peppers seeded and chopped

4 garlic cloves minced

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp oregano

1/2 tbsp parsley

1/2 tbsp paprika

Red pepepr flakes to taste

Salt to taste

4 tbsp vegetable bouillon

2 15.5 oz cans pinto beans rinsed

10 cups water

1 avocado diced

Cilantro for garnish

Preparation

1. Cook rice accordingly to package. Set to the side. Set aside 1/3 cup of poblano peppers for garnish.

2. Add olive oil to a soup pot on medium high heat. Once oil is hot, add white onion and poblano peppers, stirring frequently. After about 4 minutes, stir in garlic. Stir frequently, cooking until translucent for about 6 - 8 minutes. Season with onion powder, garlic powder, oregano, parsley, paprika, red pepper flakes and salt and. Incorporate ingredients well

3. Add water, bouillon and 1 cup of beans to the pot. Mix well and simmer. Blend soup mixture until smooth (using blender or hand blender)

4. Add blended soup and remaining beans back to the pot bringing to a simmer. Serve over white rice topping with poblano peppers and cilantro