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
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.
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.