 |
Zippy Vegetable Soup
|
 |
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup thinly sliced carrot
1 teaspoon vegetable oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/4 cup salsa
4 teaspoons fat-free sour cream
In a saucepan, saute onion, green pepper and carrot in oil until tender. Add
beans, tomatoes, water and salsa; mix well. Bring to a boil; reduce heat. Cover
and simmer for 20-25 minutes or until vegetables are tender. Top each serving
with a teaspoon of sour cream.
Yield: 4 servings.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |