Black Bean-Orzo Soup Recipe

ingredients

1/2 cup orzo pasta
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 red bell pepper, stemmed, seeded and coarsely chopped
1/2 teaspoon cumin
1 teaspoon dried oregano
1 can (11.5 ounce size) picante tomato juice
1 can (14.5 ounce size) vegetable broth
1 can (15 ounce size) reduced-sodium black beans, drained, rinsed and drained again
1/4 cup finely chopped parsley
1 tablespoon finely chopped cilantro, optional
freshly ground black pepper, to taste
1/4 teaspoon salt

directions

Bring a medium pan of water to a boil. Add the orzo and cook about 9 minutes. Drain and set aside.

In a medium-size pot, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Add garlic, bell pepper and a tablespoon of water. Cover pan and cook 5 minutes, stirring occasionally.

Add the cumin and oregano; stir 1 minute. Then add tomato juice and broth. Bring to a boil, reduce the heat and simmer 10 minutes, stirring occasionally.

Put the cooked orzo and black beans into the pot. Simmer 15 minutes, stirring occasionally. (If the soup seems too thick, add a little water.)

Season with the parsley, cilantro, pepper and salt.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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