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Stewed Tomato Soup With Black Beans And Bell Peppers

A home-style Stewed Tomato Soup With Black Beans And Bell Peppers made with Olive Oil, Red Onion, Garlic, Freshly Ground Black Pepper, and Red Green And Yellow Bell Peppers. Ready in about 25 min, it serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tsp
• 1/4 cup
• 4
• 1/4 tsp
• 1/2 cup
• 1 tsp
• 2 cup
• 2 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1 oz

Method (preview)

1. 1

   Heat oil in a medium saucepan.

2. 2

   Soften onion with garlic and black pepper.

3. 3

   Add the chopped bell peppers, the Mexican spice blend and the rinsed and drained black beans.

4. 4

   Stir well to combine and add the stewed tomatoes (Mexican style).

5. 5

   Simmer, crushing the larger pieces of tomato and adding chicken broth to thin.

6. 6

   Cook until the flavors are combined; about 15 to 20 minutes or as long as it takes to bake the corn bread.

7. 7

   Just before serving, add the chopped fresh cilantro leaves and stir until aromatic.

8. 8

   Serve in wide bowls, garnish with a few cheddar cheese shavings; sprinkle soup with malt vinegar.

9. 9

   PER BOWL: 183 cals, 2.

10. 10

    Tested by Pat and Bob Hanneman 12/98 from http://home.earthlink.net/~kitpath

11. 11

    CARROT JUICE SUBSTITUTE: Cook 1 carrot with apple juice in the microwave then mash it, adding apple juice to taste.

12. 12

    JIFFY CORN MUFFIN MIX: plus 1/3 cup lowfat buttermilk, 1 medium egg, and up to 4 tablespoons skim milk; 400F preheated oven, 15-mins in an 8x8-inch pan; centered rack).

13. 13

    VARIATION: Add an ounce or two of leftover cooked meat, shredded and warmed with the onion.