Foodie Friday: Hot And Spicy Bean Soup Recipe
Now that you’ve got your pantry stocked for winter emergencies (Winter Pantry 101), here’s one tasty way to use some of those staple items. This recipe is the ideal antidote to a chilly winter’s day.
Hot and Spicy Bean Soup
2 tsp. olive oil
1 small onion, chopped
1 small green bell pepper, cored, seeded, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 (15-oz.) can no-salt-added pinto beans, drained, rinsed
1 (14.5-oz.) can fire-roasted crushed tomatoes
¼ c. salsa from a jar (mild, medium or hot)
2 c. reduced-sodium vegetable broth
½ tsp. dried oregano
½ tsp. pepper
¼ tsp. salt
¼ tsp. ground cumin
1 c. cooked whole-wheat macaroni
6 Tbsp. shredded, sharp, reduced-fat cheddar cheese (optional)
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, bell pepper and celery. Cook 7 minutes, stirring frequently. Add garlic and cook 1 to 2 minutes, until aromatic.
Add beans, tomatoes, salsa, broth, oregano, pepper, salt and cumin. Simmer 10 minutes, stirring occasionally, or until vegetables are tender. Add macaroni and heat through.
Spoon into six bowls. Top each with 1 tablespoon cheese if desired.
Makes 6 (1¼-cup) servings.
Nutritional information per serving: 180 calories; 3 g total fat; 7 g protein; 27.5 g carbohydrates; 3.6 mg cholesterol; 310 mg sodium; and 6.5 g dietary fiber.
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