Southwestern bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ⅓ | cup | Apple juice |
| ⅔ | cup | Onions; sliced |
| ½ | cup | Diced red potatoes |
| ⅓ | cup | Chopped carrots |
| 1 | cup | Kidney beans; canned, drained |
| ½ | cup | Peeled mud diced winter squash; (such as acorn) |
| 4 | cups | Defatted stock |
| 2 | smalls | Fresh jalapenos; halved, to taste |
| ½ | cup | Orzo or broken spaghetti |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Prepared pesto |
Directions
In a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil.
Lower heat, cover and simmer 15 minutes, or until vegetables are tender.
Before serving, stir in pesto. Serves 4-6.
Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber.
Recipe by: Mary Carroll's Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 12, 1998