6 servings (1 1/3 cups each)
Ingredients:
2 tsp minced garlic
1/2 cups onions, chopped
2 small carrots, peeled and chopped
2 small celery stalks, chopped
14 oz can black beans. drained and rinsed
14 oz cooked lentils. drained and rinsed
14 oz can diced tomatoes
4.5 oz can diced green chilies
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/2 tsp table salt
1/2 tsp black pepper
4 cups fat free chicken broth
Directions:
Spray a large pot and heat over medium high heat. Add garlic and saute for one minute.
Add chopped onions, carrots and celery and continue to saute until veggies are tender, about 5 minutes.
Add the remaining ingredients, stir and cover. Bring to a boil and simmer for 20 minutes.
Using a blender, blend the soup until your desired consistency. I like to leave it a little chunky.
Suggested Serving: Serve with plain fat free greek yogurt, salsa, shredded cheese and a squeeze of lime.
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