Southwestern bean soup

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
⅓ cup Apple juice
⅔ cup Onions; sliced
½ cup Diced red potatoes
⅓ cup Chopped carrots
1 cup Kidney beans; canned, drained
½ cup Peeled mud diced winter squash; (such as acorn)
4 cups Defatted stock
2 smalls Fresh jalapenos; halved, to taste
½ cup Orzo or broken spaghetti
2 tablespoons Tomato paste
1 tablespoon Prepared pesto

Directions

In a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil.

Lower heat, cover and simmer 15 minutes, or until vegetables are tender.

Before serving, stir in pesto. Serves 4-6.

Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber.

Recipe by: Mary Carroll's Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 12, 1998

Related recipes