After Work Bean Soup
1 tsp soy oil
1 large onion, chopped
1 clove garlic, minced
1 can (15 oz) soybeans
1 can (15 oz) kidney beans
1 can (15 oz) garbanzo beans
1/2 tsp oregano
2 cups water 1/2 tsp pepper
1 can (15 oz) tomatoes
1 can (15 oz) stewed tomatoes
1 cup frozen mixed vegetables
Heat the oil in a soup pot or Dutch oven and saute the onion and garlic in it over medium heat.
Rinse and drain the beans, then add them to the pot along with the water.
Chop the tomatoes and stewed tomatoes (or purée them in a blender) and add them with their liquid to the soup pot. Add the vegetables, oregano and pepper. Bring to a boil, reduce heat and simmer about 10 minutes. Serve!
Yield: 10 servings Serving size: 1 cup
Per serving: 190 calories, 6 g total fat (0.8 g sat fat), 13 g pro, 28 g carb, 8.1 g fiber, 542 mg sodium, 0 mg cholesterol
Exchanges: 1 - 1/2 starch, 1 vegetable, 1 medium-fat meat