Rio Grande Black Bean Soup

1 Tbsp. olive oil
1 yellow onion, diced
15 oz. canned black beans, drained and rinsed
28 oz. whole tomatoes, with their liquid
15 oz. tomato sauce
1 1/2 tsp. chili powder
1 dash ground cloves or cinnamon
2 Tbsp. Marsala wine, or 1 Tbsp. balsamic vinegar
1 cup quick-cooking brown rice or quinoa
1 cup shredded part-skim mozzarella cheese, for serving (optional)
1 cup nonfat or low fat sour cream, for serving (optional)
In a large Dutch oven or stockpot, heat the oil over medium heat. Cook the onions, stirring occasionally, until they are translucent, about 5 minutes.
Add the beans, tomatoes, tomato sauce, chili powder, cloves or cinnamon and wine or vinegar. Bring it to a low boil and simmer it for 10 minutes, stirring occasionally.
Add the rice or quinoa, cover, reduce heat and simmer for 10 minutes. Test the rice to make sure it is tender, and serve it topped with cheese and sour cream, if desired.
Scramble Flavor Booster: Double the chili powder or use chipotle or hot Mexican style chili powder. Serve the stew with hot sauce.
Tip: Quick-cooking brown rice is a great way to get whole grains in your family's weeknight meals. Another quick-cooking whole grain alternative is quinoa, which has a light flavor and texture and is a great addition to stews.


* After I made this I was thinking you could add a lot more veggies to it- red pepper, corn etc