Fiesta Soup

Fiesta Soup

Fiesta Soup

VirtualRDN
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Ingredients
  

  • 1 tablespoon canola oil
  • 2 cloves garlic , minced
  • 1 large onion , diced
  • 1 red bell pepper , diced
  • 1 yellow or orange bell pepper , diced
  • 1 jalapeno , chopped fine (optional)
  • 1 can (28 oz.) no-sodium-added diced tomatoes (undrained)
  • 3 cups low-sodium veggie broth
  • 1 cup water
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 can pinto beans , drained
  • 1 can black or kidney beans , drained
  • 1 can low-sodium corn kernels , drained
  • 1/2 cup veggie crumbles (optional – for additional protein)
  • Fresh cilantro
  • Shredded low-fat cheddar or monterey jack cheese

Instructions
 

  • Heat oil over medium-high heat in large pot.
  • Saute’ garlic, onion, peppers and jalapeno peppers (if using) until onion becomes translucent, about 5 minutes.
  • Add canned tomatoes, veggie broth and water. Bring to a boil.
  • Add beans and spices. Reduce heat to low and simmer soup for 40 minutes, stirring occasionally.
  • Remove from heat. Stir in rice.
  • Top with sprinkle of chopped cilantro and shredded cheese.
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