Smoky Black Bean and Rice Stoup (Rachel Ray)

I've learned a lot from Rachel Ray. When I was on bedrest with Lucas, I think I watched her every day. She is pretty annoying on tv, but her recipes are great for kids, healthy, and usually made with stuff you have around. I got a new cookbook of hers for Christmas and have been slowly cooking my way through it. There have been some real winners with the kids, but since I haven't had time to blog, they will have to be added later. Tonight, I made this smoky black bean and rice 'stoup' (thicker than a soup, thinner than a stew) and the kids ate it up with nice bread for dipping. What was great about it is that it was really just a little chopping and then opening a few cans, yet it still felt relatively healthy and it packed a lot of flavor. Her recipes say they serve 4, but I can feed all of us plus have 2-3 lunch leftovers covered with the portion sizes.

Smoky Black Bean and Rice Stoup (Rachel Ray)

Timing - 30 minutes

Ingredients
2 T extra virgin olive oil
3 bacon slices, chopped
1 bay leaf
2 celery ribs, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 cup frozen corn kernels
2 (15 ounce) cans black beans
1 T ground coriander
1 T chili powder
1.5 t ground cumin
1 T Worcestershire sauce
2 t hot sauce
salt and pepper
1 (15 ounce) can diced fire roasted tomatoes
1 (8 oz) can tomato sauce
1 quart chicken stock
1 cup white rice

How to Make
Heat a medium soup pot over medium high heat. Add the olive oil, and when hot, cook the bacon until the fat is rendered, about 3-4 minutes. Add the bay leaf, celery, onion and garlic and cook another 3-4 minutes until the vegetables start to soften. Add the corn and one can of beans with their liquid. Drain the other can and then have half of the can of beans to the soup and mash the other half to a paste before adding to the soup.

Season the vegetables and beans with the seasonings, Worcestershire, and hot sauce. Season the mixture with salt and pepper to taste. Stir in the tomatoes, tomato sauce and stock. Cover the pot and bring the soup to a boil.

When the soup boils, add the rice and cook, uncovered, over a rolling simmer, for about 20 minutes, or until the rice is cooked, stirring often to present it from sticking.

Serve with cheese and green onions and more hot sauce, if you like.

Serves 4 (with plenty of lunch leftovers)