Chipotle Black Bean And Rice Stew

It's exactly the sort of feel good soup you crave when it's cold and rainy outside. It's filling, full of good-for-you things, and deeply satisfying.

2 tbsp olive oil
1 bay leaf
1 c vidalia onion, minced
2 celery ribs, chopped
3 cloves garlic, chopped
2 Chipolte Bouillon cubes
1 c frozen white corn kernels
2 (15 oz) cans black beans
2 tsp chili powder
1 tsp ground coriander
1 1/2 tsp cumin
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (32 oz) carton vegetable stock
1 c white rice

  1. Heat large pot over medium-high heat. Add olive oil, and saute bay leaf, onions, celery, and garlic for 3-4 minutes, or until tender.
  2. Crumble chipotle cubes into pot. Add corn and both cans of undrained black beans. Add chili powder, coriander, and cumin, stirring well.
  3. Add tomatoes, tomato sauce, and stock. Cover pot, raise heat to
  4. high, and bring to a boil. Add rice, and bring back to a boil. Lower heat, cover, and simmer until rice is tender.

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