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| Southwestern Bean Soup Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
1 tablespoon olive oil
1/3 cup apple juice
2/3 cup onions; sliced
1/2 cup diced red potatoes
1/3 cup chopped carrots
1 cup kidney beans; canned, drained
1/2 cup peeled mud diced winter squash; (such as acorn)
4 cup defatted stock
2 small fresh jalapenos; halved, to taste
1/2 cup orzo or broken spaghetti
2 tablespoon tomato paste
1 tablespoon prepared pesto
Cooking 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
pasta,soups&ste,etc.
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