| 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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