CHEF JEFF — ONE BYTE AT A TIME: Black Bean Soup with Shrimp and Rice

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Soup is a good way to use canned goods in the pantry or items in the freezer.

Black Bean Soup with Shrimp and Rice

Olive oil spray

¾ pound peeled shrimp

1 cup sliced onion

3 medium garlic cloves, crushed

2 cups rinsed and drained canned black beans

1 cup drained canned diced tomatoes

2 cups fat-free, low-sodium chicken broth

¼ cup long-grain white rice

1 teaspoon ground cumin

Salt and freshly ground pepper

Hot pepper sauce

2 tablespoons chopped cilantro (optional)

Heat large saucepan and spray with olive oil. Add shrimp and saute, turning once, until pink. Remove to plate. Add onion to pan. Saute 2 minutes. Add garlic. Cook 1 minute. Add beans, tomatoes, chicken broth and rice. Bring to boil. Cook until rice is cooked through. Stir in cumin and salt and pepper to taste. Return shrimp to saucepan to warm through. Add pepper sauce or serve on side. Serve in large soup bowls, sprinkled with cilantro.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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