Southwest Vegetable and Brown Rice Soup

Southwest Vegetable and Brown Rice Soup Serves 10 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 4 carrots, chopped 1 red pepper, chopped 1 zucchini, quartered lengthwise and thinly sliced 1/2 cup brown rice 2 (14.5 oz) cans low-sodium chicken broth 1 (8 oz) can no-salt added tomato sauce 1 cup salsa 2 cups water 1 tsp cumin 1 tsp leaf oregano 1/4 tsp pepper 1 (15 oz) can black beans, rinsed and drained 1 cup frozen whole kernel corn, thawed 1/4 cup minced fresh cilantro Heat oil in a large soup pot over medium-high heat. Add onion, garlic and carrots and saute, stirring frequently, until onion is tender. Stir in red pepper, and sauté 1 minute. Stir in zucchini, rice, broth, tomato sauce, salsa, water and seasonings. Cover, heat to boiling, reduce heat and simmer 30 minutes. Stir in beans and corn. Simmer 15 minutes, or until vegetables and rice are tender. Ladle into serving bowls and sprinkle each serving with minced cilantro. 158 Calories;2g Fat;0mg Chol;26g Carbs;9g Protein;230mg Sodium;5g Fiber Weblog Awards