Black Bean & Rice Soup

This soup is sooo good!  I got the idea for this from greenshakesandgiggles.com.  I tweaked a few things and added a few things and removed a few things and this is what I came up with.  I was really hoping that it would turn out a keeper and it definitely did!  The lime rice is to die for and by adding it to the soup it makes it really filling.  I love that it has plenty of protein yet it is meatless.  This rice is divine on its own as well.  In fact I made more rice than what I needed for the soup so I topped a salad with some of the rice and ate it with some veggies and homemade ranch dressing and it was wonderful!  I couldn't get enough of it.  If you make this I hope you enjoy it even half as much as I do.

Black Bean & Rice Soup

Rice

1/2 tablespoon olive oil

1/2 cup long grain brown rice

1 cups chicken or vegetable stock

1 tablespoons freshly squeezed lime juice

Zest of one lime

1/4 cup cilantro, chopped

1/2 teaspoon salt

Heat oil over medium high heat, add rice and allow to cook for 2 minutes.  Add other ingredients and bring to a boil.  Cover and reduce heat to medium low or low, and cook until rice is done.

Soup

1/2 tablespoon olive oil

1/2 of a medium yellow onion, chopped

2 cloves garlic, minced

1 1/2 teaspoons cumin

1 1/2 teaspoons chili powder

1 teaspoon salt (taste and if soup needs more, add more)

2 (15 oz) cans black beans, drained and rinsed

1 cup diced tomatoes

4 cups chicken stock

3 cups water

Juice of 1 lime

Directions

Heat olive oil over medium heat.  Add onion and cook until soft and translucent.  Once onion is cooked add garlic and saute until fragrant, about 1 minute.  Add cumin, chili powder, and salt.  Let sit for about 30 seconds.  Add black beans, tomatoes, chicken stock, water, and lime juice.  Bring to boil.  Reduce heat to medium low and simmer for 30 minutes.  Once rice is cooked through add it to the soup mixture.  If soup seems to thick add a little more water or vegetable or chicken stock.  Enjoy!