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.