Cookbook:Bean and Green Chili Soup

Bean and Green Chili Soup - An easy, surprising soup from easily stored ingredients

Ingredients

 * 2 cup (480 ml) cooked rice
 * 1 can (16 oz, 450 g) refried beans
 * 1 can (16 oz, 450 g) black beans
 * 1 small can (4 oz, 110 g) green salsa
 * 1 ⅓ cup (300 ml) dried, bulk black bean soup mix
 * Sour cream (optional)

Procedure

 * 1) Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil.
 * 2) Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker).
 * 3) Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.
 * 4) Add remaining ingredients and rice to soup.
 * 5) Heat through, stirring occasionally.
 * 6) If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl.

Notes, tips, and variations

 * This recipe is surprisingly flavorful for being prepared form preserved ingredients. With a dollop of sour cream for garnish, it is even better.