South of the Border Tomato Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this recipe in a book called, Healthy Heart, Lifestyle Guide and Cookbook, on behalf of the Cleveland Clinic. I used my own beef broth from /Shredded-Beef-for-French-Dips-Crock-Pot-155355 which probably made it less healthy, but my husband and I both liked it. Ingredients:
2 teaspoons extra virgin olive oil |
1 large onion, finely chopped |
2 carrots, finely chopped |
1 celery rib, finely chopped |
1 small jalapeno, seeded and minced |
3 garlic cloves, finely chopped |
1 (28 ounce) can low-sodium crushed tomatoes |
4 cups beef broth |
1/4 cup fresh cilantro |
1 cup fozen corn, thawed (optional) |
pepper, freshly ground |
1 (15 ounce) can black beans, rinsed and drained |
6 ounces fresh baby spinach |
2 tablespoons fresh lemon juice |
Directions:
1. Heat the oil in a saucepan. Add the onion, carrots, celery, jalapeno, and garlic. Saute for about 5 minutes.
2. Stir in the tomatoes, broth, cilantro, corn and pepper.
3. Simmer for 10 minutes.
4. Add the beans, spinach, and lemon juice. Cook just until the spinach wilts.
5. Serve immediately. Top with reduced-fat cheddar cheese.
6. Note: I like this without the corn.
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