Karen Marano
New Richmond, WI
A wonderfully yummy and easy recipe that’s healthy too...you’ll have no regrets about eating a second bowl! Add any other vegetables you like.
| 1 cup onion, chopped |
| 1 tablespoons olive oil |
| 1 cup celery, chopped |
| 1 cup green, red or yellow pepper, chopped |
| 4 cups tomato juice or vegetable cocktail juice |
| 1 (14-ounce) can fat-free vegetable or chicken broth |
| 1 (16-ounce) can black beans, plain or with jalapeño peppers, drained |
| salt and pepper to taste |
| Garnish: sour cream, shredded Cheddar cheese, sliced green onions |
In a soup pot over medium heat, sauté onion in oil until softened. Add remaining ingredients except garnish. Simmer for about 30 minutes, stirring occasionally. Add desired toppings to individual bowls of soup.
Tip: Keep the week’s menu plans at a glance. Tack extra-wide rick-rack to a bulletin board and just slip your grocery list underneath.
Servings 4
