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Prep Time: 45 Minutes Cook Time: 12 Minutes |
Ready In: 57 Minutes Servings: 8 |
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Ingredients:
14 1/2 ounces low sodium tomato, canned, cut up |
14 1/2 ounces low sodium tomato, canned, cut up |
14 1/2 ounces low sodium tomato, canned, cut up |
15 ounces garbanzo beans, canned, rinsed and drained |
15 ounces kidney beans, canned, rinsed and drained |
2 stalks celery, chopped |
1 large onion, chopped |
1/2 cup apple juice or 1/2 cup apple cider |
1/2 cup low sodium chicken broth |
2 teaspoons chili powder |
1 teaspoon garlic, minced |
1/2 teaspoon dried oregano, crushed |
1/4 teaspoon pepper |
3/4 cup nonfat cheddar cheese, shredded |
1/2 cup all-purpose flour |
1/2 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup skim milk |
1/4 cup low-fat sour cream |
Directions:
1. Stir together undrained tomatoes, garbanzo beans, kidney beans, celery, onion, apple juice, chicken broth, chili powder, garlic, oregano, and pepper in a 4 quart Dutch oven or kettle. Bring to boiling; reduce heat. Sour Cream Biscuits: stir together both flours, baking powder, and salt in a medium bowl.
2. Add milk and sour cream, stirring until just moistened.
3. Drop biscuit dough in 8 mounds onto simmering soup mixture. Cook, covered, about 12 minutes or until a toothpick inserted into biscuits comes out clean.
4. Ladle soup into soup bowls.
5. Place a biscuit on top of each serving and sprinkle with cheese.
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