| 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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