Recipes

Soups

Three Bean Soup

Ingredients:

  • 1 can (28 oz) tomatoes, cut up, low sodium
  • 3 cup water
  • 1 teaspoon chili powder
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) black eyed peas, drained
  • 1 can (15 oz) garbanzo beans, drained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup carrots, chopped
  • 1 onion, medium, chopped
  • 1 1/2 teaspoons garlic, chopped
  • 1 can (6 oz) tomato paste
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin, ground
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 1 cup zucchini or celery, chopped

Preparation:
1. Combine first 13 ingredients.
2. Reduce heat and simmer, covered for 10 minutes.
3. Stir in vegetables and simmer covered for 10 minutes more.

Yield:
12 servings

Nutritional Information:
Per serving: Calories 261, Fat 1 g, Calories from Fat 2%, Cholesterol 0 mg, Fiber 10 g, Sodium 438 mg, Protein 14 g.

SOURCE: Produce for Better Health.

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Last Editorial Review: 2/14/2006