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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains Mexican 8 Servings

INGREDIENTS

2 ts Olive oil
1 c Onions; chopped
1 c Green bell peppers; chopped
1 ts Garlic; minced, up to 2
1 cn (14 oz) Mexican-style stewed tomatoes
1 cn (15 oz) vegetable or fat-free chicken broth
1 cn (15 oz) southwestern-style black beans
1 cn (15 oz) dark red kidney beans
1 cn (15 oz) low or fat-free refried beans
Salt and pepper; to taste
1/2 ts Cumin

INSTRUCTIONS

so I made this soup. It's really easy and it made me feel better. Hope it
works for some of you, too. (It's a great Weight Watchers recipe, by the
way, even though it didn't come from them.) Don't know where the recipe
originated; I got it from my sister (Susan).
For an even spicier soup, I use black beans which have been packed with
jalapeno slices and lime juice.
Saute onions, peppers and garlic in oil until tender. Add remaining
ingredients and heat through.
WW points = 2 per serving Amount Per Serving Calories 190 Calories from Fat
30 Percent Total Calories From: Fat 16% Protein 20% Carb. 64%
Posted to EAT-LF Digest by "Jane Paquet" <janestarr@home.com> on Jan 28,
1999, converted by MM_Buster v2.0l.

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