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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I got this from an amazing low-fat cookbook of mine and added the taco seasoning and additional veggies! Ingredients:
1 teaspoon olive oil |
1 diced onion |
3 celery ribs, diced |
3 cups mexican-style stewed tomatoes |
3 garlic cloves, minced |
7 cups low-sodium pinto beans |
1 1/2 cups chicken broth |
1 1/2 cups water |
2 1/2 teaspoons tabasco sauce |
3 tablespoons taco seasoning |
sour cream (to garnish) |
green onion (to garnish) |
Directions:
1. coat a 4 quart pan with no stick spray. Add olive oil, onions & celery. Cook over medium heat for 2 minutes. Add carrots and garlic and cook for another 3-4 minutes. Add pinto beans, broth, water and seasonings. Bring to boil and let simmer 20-25 minutes until veggies are soft. Ladle into bowls and top with sour cream and green onions.
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