Southwest Rice and Bean Soup

Name: Southwest Rice and Bean Soup
Ingredients: 1 can (15oz each) black beans (drained and rinsed); 1 can (14.5oz per can) diced tomatoes (undrained); 1 red bell pepper (diced); 1 green bell pepper (diced); 1 cup corn (I split 4 ears of corn between 3 freezer bags when I made 3 bags of this meal); 1 package Seeds of Change quinoa and brown rice (can substitute ¼ cup dry wild rice); 2 tablespoon chili powder; 2 teaspoon cumin; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 32 oz chicken broth (not needed until day of cooking) ((substitute vegetable broth to make vegetarian and vegan), 8oz = 1 cup)

Kelly McNelis

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Southwest Rice and Bean Soup

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Southwest Rice and Bean Soup

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