Title: Cuban Black Bean Soup with Marinated Rice (Light)
Categories: Soup Lowcal
Yield: 7 Servings

1	lb	Dried black beans
9	c	Water
2		Cloves garlic, crushed
3/4	ts	Salt
1 1/2	c	Finely chopped green pepper
2	tb	Lemon juice
1 1/2	ts	Ground cumin
3		Cloves garlic, crushed
		2 - 4 drops of hot sauce
		MARINATED RICE
2/3	c	Cooked brown rice
1/2	c	Finely chopped tomato
1/4	c	Chopped green onion
2	ts	Lemon juice
1	ts	Olive oil

Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours.

Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender.

Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally.

Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving).

Marinated Rice:

Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours.

Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0, Sodium 183

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