From Tosca Reno's Clean Eating Diet Cookbook, it is a richly flavored bean soup that will soon be a favorite.
1. In a large skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 minutes.
2. Add stock/broth, or cooking liquid of your choice, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes. using a hand-held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.
Tip: When pureeing the soup, allow some of the ingredients to remain coarse.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 205 | ||
Calories from Fat: 25 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 512.8mg | 18 % | |
Potassium 690.8mg | 18 % | |
Total Carbohydrate 36.4g | 11 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 24.8g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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