Quick Chili Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
no salt added diced tomatoes with basil & garlic & oregano |
|
32 |
ounces |
low sodium vegetable broth |
|
16 |
ounces |
fat-free refried beans |
|
16 |
ounces |
low sodium kidney beans -- canned -- drained and rinsed |
|
1 |
tablespoon |
chili powder |
|
1/2 |
teaspoon |
cumin powder |
|
1/2 |
teaspoon |
dried thyme |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
| Combine all ingredients together. Heat to boiling over medium heat. Turn
heat to low and simmer for 40 minutes.
Makes 8 servings. |
| Per Serving: 144 Calories; trace Fat (2.5% calories from fat); 11g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 472mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. |