Serves: 6
Total Calories: 800
In a 3-quart saucepan over medium-high heat, sauté onion, red pepper, and garlic in oil 5 minutes or until tender. Add chicken broth, black beans, oregano, and pepper. Bring to a boil.
Stir in turkey and brown rice. Bring to a boil reduce heat to low, cover, and simmer 5 minutes. Remove from heat and let stand 5 minutes.
NOTE: For a vegetarian soup, use vegetable bouillon or broth in place of chicken bouillon and leave out the turkey.
This Black Beans and Rice Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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