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Hot chili soup

Getting tired of your usual cold-weather recipes? Warm up with this chili-influenced soup.

Ingredients

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

Optional

salt and freshly ground black pepper to taste, if needed* 
low-fat cheese for grating*

Directions

1. 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.
2. Bring the beef broth and water to boil in a large saucepan.
3. 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.
4. Cover and simmer for 30 minutes.
5. Add the corn kernels and rice. Simmer uncovered for 15 minutes.
6. Serve and top with a low-fat cheese of your choice.*

*Option is not included in nutrition facts.