Serving Size
1 cup
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Nutrition Information
| Calories | 320 |
| Fat | 4 g |
| Saturated fat | 1 g |
| Carbs | 42 g |
| Fiber | 12 g |
| Protein | 12 g |
| Sodium | 420 mg |
Health Benefit
Beans are high in fiber, low in fat, and easy to use
Ingredients
Directions
- Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic, pepper, celery, carrot, and cumin. Cook 3 minutes.
- Add beans, tomatoes, broth, and water. Gently mash some of the beans with fork or spoon. Stir well to combine. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
- Ladle soup into bowls. If desired, top with a tablespoon of plain low-fat yogurt or diced avocado. Serve with a few whole-grain chips. Refrigerate the rest for ready-to-go leftovers.
