Black Bean Soup with Shrimp and Rice

INGREDIENTS

(Makes 2 servings)

¾ lb. peeled shrimp
1 cup onion, sliced
3 medium cloves garlic, crushed
2 cups canned black beans, rinsed and drained
1 cup canned diced tomatoes, drained
2 cups chicken broth
¼ cup rice
Salt and pepper to taste
1 tsp. Harissa Paste
2 Tbsp. cilantro, chopped (for garnish, optional)

INSTRUCTIONS

1.Heat a large saucepan over medium-high heat and spray with olive oil.

2.Add shrimp and sauté until pink, turning once, about 2 minutes. Remove from the pan and set aside.

3.Add onion to the pan and sauté 2 minutes.

4.Add garlic and sauté 1 minute.

5.Add the beans, tomatoes, chicken broth, and rice.

6.Bring to a boil and cook until rice is cooked through, about 10 minutes.

7.Add salt and pepper to taste.

8.Return shrimp to saucepan for a few seconds to warm through.

9.Add Harissa Paste, or serve it on the side.

10.Serve in large soup bowls.

11.Garnish with cilantro.