1 med. onion, chopped
1/2 c. diced celery
2 cloves garlic, minced
2 tbsp. butter
2 (14 oz. each) cans chicken broth
1 med. red bell pepper, diced
1/2 tsp. oregano, crushed
1/2 tsp. finely shredded lemon peel
1 bay leaf
2 (16 oz. each) cans black beans, undrained
1 c. instant rice
3/4 c. picante sauce

Cook onion, celery and garlic in large saucepan in butter until tender, about 14 minutes. Stir in broth, red pepper and oregano, lemon peel and bay leaf. Bring to a boil; reduce heat and simmer uncovered 5 minutes. Stir in beans, rice and picante sauce; return to boil. Cover. Let stand 5 minutes. Discard bay leaf. Ladle into soup bowls; serve with additional picante sauce. Makes 6 servings, about 8 coups.