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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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When we get low on groceries toward the end of every other week, I have to be creative to make it last. Along the way, I discover easy, healthful meals that can be made in a pinch and are sure to please. Ingredients:
1 (14 ounce) can chicken broth |
1 (15 1/2 ounce) can red beans |
1 cup water |
1 (6 ounce) can tomato paste |
2 garlic cloves |
1 onion |
1 teaspoon paprika |
1 teaspoon parsley |
1 tablespoon olive oil |
salt & pepper |
Directions:
1. Mix together water, tomato paste, and chicken broth in a pot until blended.
2. In another pan, sauté onion and garlic in the olive oil.
3. Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
4. Let simmer, adding parsley and paprika.
5. Add sautéed onions and garlic to soup.
6. Season to taste with salt and pepper.
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