Getting tired of your usual cold-weather recipes? Warm up with this chili-influenced soup.
1/2 cup dry kidney beans
1 medium onion, diced
3 to 4 cloves of garlic, crushed
1/2 medium red bell pepper, diced
1/2 medium green bell pepper, diced
1 celery stalk, diced
1/2 cup dry, white rice
3/4 cup frozen corn kernels
1 fresh jalapeno pepper, seeded and finely chopped
1 tablespoon fresh basil, chopped
2 plum tomatoes, chopped
3 cups water
3 cups low-sodium beef broth
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper to taste, if needed*
low-fat cheese for grating*
Cover the beans with water and soak in the refrigerator overnight. Pour beans and water into a saucepan and simmer, covered, for one hour or until beans are tender. Drain.
Bring the beef broth and water to boil in a large saucepan.
Add kidney beans, onion, garlic, bell peppers, celery, jalapeno pepper, basil, tomatoes and parsley. Salt and black pepper can be added to taste, if needed.* Return to a boil.
Cover and simmer for 30 minutes.
Add the corn kernels and rice. Simmer uncovered for 15 minutes.
Serve and top with a low-fat cheese of your choice.*