Another “Cooking Light” recipe. It was a little spicey for me and Courtney but Bob and Zach were ok with it. I think next time I’ll used mild salsa instead of medium.
2 teaspoons canola oil
2 cups prechopped onion (didn’t have any onions so used 4 tablespoons dried onion)
3/4 cup prechopped green bell pepper
1 cup refrigerated fresh salsa
1 teaspoon cumin
1 (16 oz) can kidney beans, drained and rinsed
1 (16 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (14.5 oz) cans stewed tomatoes, undrained and chopped
1 (14 oz) can fat free, less sodium chicken broth (or vegetable broth for vegan)
fresh flat leaf parsley leaves (optional)
Heat oil in soup pot over medium high heat. Add onion and bell pepper; saute 4 minutes or until tender. Add salsa and next 6 ingredients; bring to a boil, stirring occasionally. Cover, reduce heat and simmer 7 minutes. Garnish with parsley if desired.
10 servings, each serving 1 cup = 128 calories per serving