Homemade Southwest Black Bean Chicken Soup with Quinoa Oatmeal Bread

Sorry this is another soup/bread recipe...but great to make in the morning before church, I love coming home to dinner ready after church :) I am always starving!

 Here is the recipe for Homemade Southwest Black Bean Chicken Soup with Quinoa Oatmeal Bread, just right click the image below to download or print.

(**Note: In the soup, the brown rice is measured 2/3 cup raw, then cooked according to the directions on the bag, before adding to the soup, I add it last, just before serving so it doesn't get mushy. Also I much prefer short grain brown rice, rather than long grain, the texture is so much better in my opinion.)

The soup I give an A on the health-o-meter, it is a good source of protien, grains, and veggies. If I would omit anything it would be the can of cream of celery, but it does soften the tomato/spice flavor for the kids. This is one of my original recipes, created one desperate Sunday and became a fast family favorite.

This was my first time making the Quinoa Oatmeal bread, I am pleased to say it had a really, really great flavor and was really moist! I think next time I will experiment with the dough and shape it into muffin tin rolls.The bread I give an A-, only because it has butter in it, but it does have 3 different whole grains -wheat, quinoa and oats, so I still consider it nutritiously valuable! Replace the white flour with wheat flour and it is even better for you!  Quinoa  is a great source of protein and so versatile, you can add it to stir frys, soups, cake or muffin batter and bread dough. I buy it at Walmart, next to the rice. It has a mild nutty flavor and I love adding it into anything I can think of.