Friday, November 30, 2007
I love recipes that have multiple uses! It gives me the opportunity to use them in different ways so it does not feel like I am eating the same thing over and over again. It has been pretty cold here lately and soup is always a nice way to warm the evenings up. The only problem I have with soup is that there aren't many ways to change it up when you have a lot of it to eat up. I normally freeze them for nights when we just don't feel like cooking, but this one was chunky enough to morph into a salad for lunch! I am a huge fan of salads for lunch and bigger meals for dinner. I know that is not really the right way to eat, but it is what I prefer. So, when I made this and realized that it can be put on a salad the next day, I was really happy. It has a nice fresh flavor with a little kick to it! It was a great bas recipe too. I think next time I will add some soy crumbles to it for a chili/taco salad!

Tex Mex Bean Soup

1 1/2 cups chopped onion
1 1/4 cups sliced carrot
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16oz) package frozen corn
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can black beans, drained and rinsed
1 (14.5oz) can diced tomatoes with green chilies, undrained
1 (14.5oz) can fire roasted diced tomatoes, undrained
1 tsp ground cumin
1/2 tsp dried cilantro
dash of ground dried chili peppers
salt and pepper to taste

Spray large pot with cooking spray. Saute onion, carrot, and garlic until tender. Stir in remaining ingredients; bring to a boil. Cover and simmer on low heat for 2 hours.

1 cup = 144 calories

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posted by Sarena Shasteen - The Non-Dairy Queen @ 2:01 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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