Thursday, August 20, 2009

Tomato-black bean soup

This is a thick tomato bisque-type soup with black beans and spicy southwest flavors. This makes at least 8 servings and is a vegetarian.
  • 1 28oz can of Muir Glen Fire Roasted diced tomatoes
  • 1 can black beans
  • 1 jar of Newman's Own Black Bean Salsa (or regular sala)
  • 1/2 jar of Ragu Double Cheddar Sauce
  • 1/2 c chopped cilantro
  • 1T Cumin
  • 1t Chili powder
  • 1t fresh ground pepper
  • 1 onion (diced)
  • 3 cloves gralic, smached & chopped
  • 1 red bell pepper, diced
  • 2T EVOO
  1. Heat up the EVOO, saute the onion, garlic and pepper.
  2. When soft add spices and all other ingredients. Allow to simmer for at least 1/2 hour. You can adjust the spiciness by adding more herbs or spices.
1 cup serving is 3 pts
For a few extra points: Toss in diced chicken and a nice low fat edition of tortilla soup.
Garnish with FF cheese, sour cream & baked corn chips if you'd like.

2 comments:

darnold23 said...

I hope you will join me next week for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Mister Linky will be up by Tuesday for you. Thanks for posting.

Sophie said...

ooo... i am an tofu super fan! sigh. i want the spicy tofu sooooo badly right now. with rice.

Here I bought a sauce pack so as to skip all the seasonings! and i will try this friday after work.
http://yummiexpress.freetzi.com


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