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Quick Black Bean Soup
- 1 tbsp olive oil
- 1 cup diced red onion
- 4 cloves garlic, chopped
- 3 cups lower vegetable broth
- 3 (15 oz.) cans lower sodium black beans
- 3 (15 oz.) cans whole kernel corn
- 1 (14.5oz.) can crushed tomatoes
- 1 tbsp chili powder
- 1 tbsp cumin
- 1/2 tbsp. smoked paprika
Heat oil in a large saucepan over medium heat. Add in onion and garlic, cook and stir until they begin to soften. Add chili powder, cumin and smoked paprika, then stir and cook for 1 minute. Add the beans, broth, tomatoes and corn. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and serve with 1 oz. baked tortilla chips.
This hearty, flavorful soup is a cinch to prep and make, plus is loaded with good-for-you fiber, protein, vitamins and minerals. You’ll slurp up every last sip! It can easily be made from pantry staples when you need a healthy meal in a pinch. This recipe comes to us from registered dietitian Sarah-Jane Bedwell