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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Prep: 4 minutes; Cook: 10 minutes. For a shortcut, you can use frozen chopped onion and chopped pepper instead of fresh. Ingredients:
1/4 cup chopped onion |
1/4 cup chopped green bell pepper |
1/2 cup chopped lower-sodium ham |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 1/2 tablespoons basil, garlic, and oregano-flavored tomato paste (such as hunt's) |
1 teaspoon ground cumin |
2 tablespoons reduced-fat sour cream |
1 tablespoon chopped fresh cilantro |
Directions:
1. Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; sauté 3 minutes or until vegetables are crisp-tender.
2. Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 minutes or until soup is slightly thickened.
3. Ladle soup into individual bowls; dollop each serving evenly with sour cream, and sprinkle with cilantro.
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