Ingredients:
- 1 tablespoon olive oil
- 2 cups chopped onion
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 3 cups water, divided
- 2 tablespoons Worcestershire sauce
- 1 (28 ounce) can diced tomatoes, undrained
- 1 can Rotel, Original
- 1 cup corn, fresh or frozen
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1 (6-ounce) can tomato paste
- 1/2 cup (2 ounces) shredded sharp cheddar cheese, (optional)
Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, green pepper, chili powder, and cumin; sauté 3 minutes or until onions are tender. Add 2 cups water and next 7 ingredients (through cannellini beans), stirring to combine.
- Combine remaining 1 cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 20 minutes or until thoroughly heated. Ladle soup into bowls. Top with a dollop of lime crema, a little cheese, and some sliced avocado too, if desired.
YIELD: 8 servings (serving size: 1 1/2 cups soup)
Nutritional Information
- Calories: 276
- Calories from fat: 11%
- Fat: 3.5g
- Protein: 12.7g
- Carbohydrate: 40 g
- Fiber: 14.7g
- Cholesterol: 0 mg
- Iron: 4.2mg
- Sodium: 587mg
- Calcium: 107mg
