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Recipe: Easy Tomato Bean Soup (using stewed tomatoes and jalapeno)

Soups
EASY TOMATO BEAN SOUP

1/2 cup onion, chopped
1 tablespoon jalapeno pepper, seeded, finely chopped
1 clove garlic, minced
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, undrained
1 1/4 cups water
1 (15 ounce) can pinto beans, rinsed and drained
1/4 teaspoon white pepper
4 teaspoons minced fresh parsley (for garnish)

Coat a nonstick skillet with cooking spray; place over medium high heat until hot. Add onion, jalapeno pepper, and garlic, saute until tender

Add tomatoes, 1 1/4 cups water and beans; bring to a boil, stirring occasionally. Cover, reduce heat and simmer 15 minutes.

To serve, ladle into individual serving bowls. Sprinkle 1 teaspoon parsley over each serving.

Makes 4 servings
Source: Cooking Light Annual Recipes Cookbook, 1990
MsgID: 3156716
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 09-27-14 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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"This soup, almost a stew thanks to all the good stuff in it..." - From: AICR
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