Zippy Vegetable Soup

Name: Zippy Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup thinly sliced carrot; 1 teaspoon canola 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

A blend of tender vegetables adds garden-fresh goodness to this hearty soup from Michelle Nichol of Bedford, Nova Scotia. "You can give it extra zip by using spicier salsa," she notes.

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup thinly sliced carrot
1 teaspoon canola 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

Directions

In a large saucepan, saute the onion, green pepper and carrot in oil until tender. Add the beans, tomatoes, water and salsa.
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.

Nutrition Facts

1 cup: 195 calories, 2g fat (0 saturated fat), 0 cholesterol, 290mg sodium, 35g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Originally published as Zippy Vegetable Soup in Quick Cooking July/August 1999

Reviews

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Average Rating:

kellyannm

Nov 22, 2014

This is a tastey soup. Much better than expected. I will make it again. Since recipe only calls for 1/4 cup salsa, I recommend using medium or hot salsa to give it more zip. I used mild and then decided to add a dash of chili powder to give it more flavor. I like this recipe because it's a relatively low sodium recipe. I used no salt diced tomatoes.