South American Vegetable and Rice Soup | The Whole Grains Council

Ingredients

• ½ teaspoon extra-virgin olive oil
• 1 onion, roughly chopped
• 4 garlic cloves, minced
• 1 teaspoon oregano
• ¼ teaspoon ground allspice
• ½ teaspoon ground cumin
• 4 cups low-sodium vegetable stock
• 4 fresh husked tomatillos (can substitute green or red tomatoes)
• 1 (14.5 oz.) can diced tomatoes;
• 1 cup canned black beans, drained and rinsed
• ½ cup frozen corn kernels
• 1 medium green zucchini or yellow squash, halved and then sliced in halfmoons
• ½ teaspoon chipotle or cayenne pepper
• ¼ teaspoon salt
• 1 cup cooked brown rice
• 2 tablespoons fresh cilantro (optional garnish)