Quick Bean Soup

2 Tsp canola oil

2 cups chopped onions

1 chopped green bell pepper

1 cup salsa

1 tsp cumin

1 can each kidney beans, pinto beans, and black beans all rinsed and drained

2 cans stewed tomatoes, undrained and chopped (I used kitchen shears and cut them right in the can)

1 can fat free chicken broth (or vegetable broth)

Heat oil over medium high heat.  Add onion and bell pepper to pah; sauté 4 minutes or until tender.  Add salsa and remining ingredients; bring to a boil, stirring occasionally.   Cover and reduce heat and simmer 7 minutes.  6 servings of about 1 ¾ cups each for 4 points.

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