Recipe

Black And White Bean Soup With Tomatillo Salsa Recipe


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Ingredients
  • 8 oz Frozen pre-browned all vegetable; thawed
  • 1 md Jalapeno; finely sliced
  • Garlic flavored cooking spray
  • 1/2 c Boiling water
  • 15 oz Black beans; cooked , rinsed & drained
  • 15 1/2 oz Great northern beans; canned, rinsed and drained
  • 1 c Onion; sliced
  • 1 Bay leaf
  • 1 ts Dried oregano
  • 4 tb Fresh cilantro; finely sliced
  • 1/4 c Sun-dried tomatoes; not in oil
  • 1/2 c Green pepper; sliced
  • Salt & pepper; to taste
  • 2 ts Garlic; minced
  • Protein crumbles
  • 1 ts Ground cumin; to taste
  • 2 tb Chili powder; to taste
  • 32 oz Canned tomatoes; undrained, sliced

Directions
  • Step #1 Cover sun-dried tomatoes with boiling water in small bowl; let this stand until softened, about 10 mins.
  • Step #2 Drain; reserve liquid.
  • Step #3 Chop tomatoes.
  • Step #4 Spray large saucepan with cooking spray; heat over med-heat/flame until hot.
  • Step #5 Saute vegetable protein crumbles, bell pepper, & garlic until vegetables are tender, onion, jalapeno chili, 8-10 mins.
  • Step #6 stir in the herbs; cook 1 to 2 mins longer.
  • Step #7 stir in the sun-dried tomatoes with reserved liquid, tomatoes, & beans.
  • Step #8 Heat to boiling; reduce heat & let simmer, covered, 30 mins.
  • Step #9 Discard bay leaf; Spice up to taste with salt & pepper.
  • Step #10 stir in the cilantro.
  • Step #11 Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 633mg Sodium.
  • Enjoy the Black And White Bean Soup with Tomatillo Salsa recipe

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