Shelly's Recipe

* Mexican Gumbo Soup *

Category: Soups

2 T Olive Oil
1 C each diced red and green bell pepper and white onion
2 cloves garlic, minced or pressed
3 T Ground Cumin
1 28 Oz. can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 14 oz cans vegetable broth
1/2 C Lime juice
3 C cooked white rice
3 C cooked black beans
1 16 oz container pico de gallo

OPTIONAL:
Cheese
Sour cream
Avocado

- Heat oil in a large pot over medium heat.
- Stir in peppers and onions, garlic and cumin.
- Cook 5 minutes until vegetables are tender.
- Mix in tomatoes and chile peppers.
- Pour in broth and season with salt and pepper.
- Bring to a boil, reduce heat to low; simmer for 30 minutes.
- Add in lime juice and blend with an immersion blender.
- In 6 bowls (or into the soup if desired), add 1/2 C each rice and black beans.
- Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.