vegetable cooking oil 1 cup chopped onion 3 cloves garlic, minced 1 cup water 1/2 cup diced green pepper 2 tablespoon chili powder 1 1/2 teaspoon ground cumin 2 (14 1/2-oz.)cans no-salt-added stewed tomatoes, undrained 1 (15-oz.)can red kidney beans, drained 1 (15-oz.)can garbanzo beans, drained 1/4cup nonfat sour cream
1. Coat a Dutch oven with cooking spray; place over medium heat until hot.
2. Add onion and garlic; saute' 5 minutes.
3. Add water and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.
4. To serve, ladle into individual soup bowls; top each with 1 tablespoon sour cream.
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