Spicy Black Bean and Pepper Soup
This soup is flavorful, easy to make, and tasty proof that comfort food can be good for you, too.
ingredients: Add all to shopping list
1 onion, finely chopped
3 cloves garlic, minced
1 large green pepper, diced
1 large red pepper, diced
1 jalapeño pepper, finely chopped
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp cumin
Pinch of sugar
2 cups reduced-sodium beef broth
One can black beans (15 1/2 oz.)
Salt and pepper
For serving:
Lime wedges
1/4 cup plain nonfat yogurt
1/4 cup chopped cilantro
3 cloves garlic, minced
1 large green pepper, diced
1 large red pepper, diced
1 jalapeño pepper, finely chopped
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp cumin
Pinch of sugar
2 cups reduced-sodium beef broth
One can black beans (15 1/2 oz.)
Salt and pepper
For serving:
Lime wedges
1/4 cup plain nonfat yogurt
1/4 cup chopped cilantro
directions:
Stir the onion, garlic, peppers, and oil together in a large pot over low heat. Cook, stirring often, for 10 minutes or until soft. Stir in the chili powder, cumin, and sugar, season with salt, and add the broth and the beans with their liquid. Bring to a boil, lower the heat to a simmer, cover, and cook gently for 20 minutes. Check the soup for salt and pepper. Serve with lime on the side and yogurt and cilantro on top.
KITCHEN COUNTER:
Serves 4. Per serving: 200 calories, 31g carbs, 11g protein, 4.5g fat, no cholesterol.
Serve with these delicious Chicken and Vegetable Quesadillas.
