Serves: 4
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 t. chili powder
1 c. shredded Mexican style cheese
Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 cup cheese. Serve into bowls; top with remaining cheese.
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Tips: This was a delicious, meatless soup that was quick to put together. If you prefer it to be completely vegetarian, I'm sure it would be just as tasty with vegetable broth in place of the beef broth. I also crumbled whole wheat Ritz crackers into the soup when I served it to make it a bit thicker. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.
Recipe adapted from Kraft Food & Family (Fall'09)
Wednesday, September 30, 2009
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1 comments:
I bet this would work in a slow cooker, too. Thanks for sharing!
Katie
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