Quick Southwestern Bean Soup
A quick and flavorful soup for cold winter days.
Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
INGREDIENTS:
2 tbsp olive oil
1 chopped onion
1 tsp bottled or fresh minced garlic
2 large whole tomatoes or 1 (28-oz) can diced tomatoes
2 cans kidney beans
1 can green chilies
Dash chili powder
Dash ground coriander
2 cups water
Cheddar or Colby Jack cheese, shredded
Low-fat sour cream (optional)
DIRECTIONS:
1. Heat oil in a 4 quart (or larger) soup pot over medium-high heat. Sauté onion and garlic for about 2 minutes, until onion is tender.
2. Add tomatoes to the pot with seasonings. Break up any remaining large tomatoes. Cook for about 10 minutes, or until soup begins to bubble, then reduce heat to medium.
3. Add beans, chilies, chili powder, coriander, water and salt and pepper to taste and cook for an additional 20 minutes or so, until soup is hot. If soup is too thick, add more water, about 1/2 cup at a time, until soup reaches desired consistency.
4. Ladle into bowls; sprinkle with cheese and top with a dollop of sour cream, if you like.
5. Cook's Notes: If tomatoes are whole, run a knife around in the can to break up large tomatoes into smaller pieces. This is really good served with Original Sun Chips. We dip them in the soup.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 320
Total Fat: 12 g
Carbohydrates: 38 g
Protein: 14 g
Source: author collinst99
