This Black Beans and Rice Soup is creamy and comes together in one pot. It starts with some onions, garlic, and red pepper. The red pepper was a great addition to add some extra veggies.
1. Chop onion, pepper, and garlic and place in a large pot on medium heat.
2. Sauté for 4-5 minutes until the veggies become fragrant and translucent.
3. Set aside 1/2 cup chicken broth, and then add rice and broth to the pot. Bring to a boil, and then cover and simmer for about 40 minutes.
4. Rinse the beans, and blend one can in a blender with the 1/2 cup of chicken broth till smooth.
5. Chop bacon into pieces.
6. After rice is almost cooked, add in both cans of beans, cilantro, tomatoes, juice from the lime, sour cream, and 3/4 of the chopped bacon.
7. Stir together and allow the soup to simmer for about 5-10 minutes or until everything is heated.
8. Serve with more yogurt, remaining bacon, and avocado if desired.
