 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
1 15 oz. can red kidney beans, undrained |
1 15 oz. can whole tomatoes, undrained |
chili powder, to taste |
1/4 cup(s) diced red pepper |
1/4 cup(s) diced yellow pepper |
2 clove(s) garlic, minced |
ground coriander, to taste |
ground cumin, to taste |
low fat plain yogurt or reduced fat sour cream (optional) |
1-2 tablespoon(s) olive oil |
salt & pepper |
1 small onion, diced |
1 teaspoon(s) sugar |
1 cup(s) yellow corn |
Directions:
1. Heat oil in medium saucepan over medium heat. Add garlic, onion, and peppers and saute until softened. Add the can of tomatoes with juice, the teaspoon of sugar (to cut the acidity), the corn, and the kidney beans with juice. Increase heat so that mixture can come to a slow boil. After it has done so, let boil for a few minutes and then lightly reduce heat again, adding the dried spices, salt, and pepper according to your own preference for heat. Simmer a few more minutes to let flavors mingle and then serve.
2. *This soup is nice with a dollop of fat-free sour cream or plain light yogurt over the top. Low-fat cheese is a welcome addition, as well.
|
|