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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A blend of tender vegetables adds garden-fresh goodness to this hearty soup from Michelle Nichol of Bedford, Nova Scotia. You can give it extra zip by using spicier salsa, she notes. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup thinly sliced carrot |
1 teaspoon canola oil |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup water |
1/4 cup salsa |
4 teaspoons fat-free sour cream |
Directions:
1. In a large saucepan, saute the onion, green pepper and carrot in oil until tender. Add the beans, tomatoes, water and salsa.
2. Bring to a boil; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Top each serving with a teaspoon of sour cream. Yield: 4 servings.
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