Cool days call for hot, brimming bowlfuls of this zesty soup that's almost a meal in itself. It's so quick and easy to prepare, that you can whip it up after work or a Saturday of chores.
1 tbsp (15 ml) vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 large carrot, chopped
1 jalapeno pepper, seeded and minced
1 sweet Ontario Greenhouse yellow pepper, chopped
3 large Ontario Greenhouse Tomatoes, chopped (about 3 cups/750 ml)
2 cans (19 oz/540 ml each) black beans, drained and rinsed
1 tbsp (15 ml) chili powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) crumbled dried rosemary
1 tsp (5 ml) salt
1 cup (250 ml) grated Ontario Greenhouse Cucumber
In a large saucepan, heat the oven over medium heat; cook garlic, onion, carrot, jalapeno pepper and red pepper, stirring often, for about 5 minutes or until soft.
Stir in the tomatoes, beans, chili powder, cumin and rosemary; bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Season with salt. Serve garnished with cucumber.
Makes 4 servings - per serving 361 Calories, 19 g Protein, 5 g Fat, 60 g Carbohydrate
- News Canada