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Quick Black Bean Soup

2 tsp minced garlic
1/2 cup diced onion
1/2 cup diced red or green bell pepper
2 cans 15-oz no-salt- added black beans, undrained
1/2 cup salsa
2 tsp cumin
1 tbsp chili powder
1 cup frozen corn, thawed
16 oz chicken or vegetable broth
1/2 cup shredded low-fat cheddar cheese (optional)
2 1/2 tbsp chopped fresh
cilantro (optional)

1. Sauté garlic, onions and bell pepper in small amount of water in a
heated medium-sized saucepan until soft.

2. Add beans, salsa, cumin, chili powder, corn and broth, and mix well.
Bring to boil, then reduce heat and bring to a low simmer for 10 minutes.

3. Ladle soup into bowls and top with shredded cheese and cilantro, if using.

Yield: 8 servings; prep time: 10 minutes; cook time: 30 minutes

Reprinted with permission of Carolyn Lammersfeld, RD,
Cancer Treatment Centers of America (cancercenter.com)

Carolyn Lammersfeld says this soup, which is loaded with cancer-fighting ingredients, can be garnished with a tablespoon of low-fat sour cream and chopped green onion.

 

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