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Jan
03

Southwestern Black Bean and Rice Soup

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January 3, 2012

Whole Food Cleanse-Day 3

The vog (air pollution from the erupting volcano) lifted a bit today and I woke up after hibernating for nearly 10 hours feeling like a million bucks compared to yesterday.  I was excited to get the day started or what was left of the day at 10:30 AM. ;-)

Just as I poured myself a small cup of coffee, a girlfriend, who lives up the street, called and said she was outside my house and invited me to join her for a hike.  Just about a five-minute walk from my house is a trail up into the rainforest.  After about an hour of hiking, I not only worked up a sweat but also mean appetite!  All I could think about was the Sweet Bread French Toast with Guava Syrup I had made on our trip to the Big Island.  Of course it’s something I can’t eat for another 11 days!

Whole Food Cleanse: Day 3

Brunch (for the third day in a row) was Apple Cinnamon Oatmeal with a side of papaya filled with blueberries.

Snack: A Candy Apple Banana and a small sample of what I was making for dinner

I had a lot of left over ingredients from making yesterday’s salad so I dumped them in a pot and cooked up a thick, chunky soup for dinner.  With a hint of lime and Chipotle, it’s both savory and peppery…and satisfying.  It’s tempting to eat this right away because of how good it smells while it’s cooking but let it simmer for at least 1 hour for flavors to blend.  Although I cooked this on the stove top, this would be a great recipe to make in a slow cooker! I’m gonna try that next time for sure.

Again, I thought tortilla chips would have gone great with this but since that’s off the menu for a while, I tossed on some of those roasted sunflower nuts from yesterday’s salad. It did the trick! This soup is so yummy I had to have seconds ;-)

Dinner: Southwestern Black Bean and Rice Soup

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Southwestern Black Bean and Rice Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 6 servings

Ingredients

  • I box organic vegetable broth(32 oz)
  • 2 cans organic ready cut tomatoes
  • 1 can organic black beans
  • 1 1/2 can organic whole kernel corn
  • 1 c brown rice, cooked
  • 10 organic mini sweet peppers(yellow, orange & red)
  • 4 stalks of organic celery
  • 1/2 red onion, minced
  • 2 Chipotle peppers in Adobo sauce(from a can)
  • 2 handfuls cilantro, minced
  • 2 cloves garlic, minced
  • 1/4 c lime juice
  • 2 t cumin
  • 1 T oregano
  • 1 t Chipotle seasoning
  • 1/4 t black pepper
  • roasted and salted sunflower nuts to top (optional)

Instructions

  1. In a food processor chop onion, celery, cilantro, sweet peppers, Chipotle peppers and garlic
  2. In a large pot, bring veggie broth to a boil add in all ingredients, except the rice and 1/2 the amount of cilantro
  3. Turn down to med heat and cook for 1 hour until tomatoes have been cooked down
  4. Add in rice and the rest of the chopped cilantro and cook for another 1/2 hour on low heat
  5. Serve and top with roasted sunflower nuts
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http://girlinthegreenapron.com/2012/01/03/whole-food-cleanse-day-3/

Super Food Ingredient: Black Beans

  • Beans are a great source of protein with very low-fat content.
  • They are also rich in cholesterol lowering fiber. The high fiber content also prevent blood sugar levels from rising too fast after eating, making beans an excellent choice for people with diabetes, insulin resistance or hypoglycemia.
  • Black beans also protect against cancer. Studies show women who eat beans or lentils two or more times a week reduced the risk of developing breast cancer by 24%.
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Permanent link to this article: http://girlinthegreenapron.com/2012/01/03/whole-food-cleanse-day-3/

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