MsGhettoBooty
New member
Hi everyone,
so right now I'm sitting here waiting for a pot of the above mentioned to finish up. This is a great soup that's low fat and delicious for those chilly days. (It was a high 60 here in NY and for some reason, I'm cold. Hmmm could be that damn TOM snooping around the corner. Bah.) Serves 10. (1 cup serving @ 160 calories, 1 g fat)
Have the following prepped/ on standby:
2 summer squash, chopped
2 zuchinni, chopped
1 can kidney beans, rinsed and drained
1 can garbanzo (chick pea) beans, rinsed and drained
1 can black beans, rinsed and drained (You can choose any type of bean(s) you like, just be aware that certain beans are very fragile and break up easily from heat (ie: great northern beans)
1 can tomato paste
1 large can of chopped/ diced tomatoes (with juices)
3 cans of low sodium chicken broth
2 tsp sugar
2 tbs (or more, depending on how spicy you like it) ground red pepper or even red pepper flakes
2 tbs (""""") chili powder
1 tb cumin
First create a sofrito:
3 stalks celery, chopped
2-3 carrots, skinned and chopped
1 onion, chopped
3-4 cloves garlic, chopped
Heat up your pot and add 2 tb Extra Virgin Olive Oil. Then place the sofrito in the pot and stir from time to time, allowing the veggies to become somewhat translucent. (Let it cook for about 10 mins on medium heat, stirring as to not let it burn.) Then add your summer squash and zucchini, along with the red pepper, chili powder, and cumin. Pour the can of diced tomatoes (w/ juice), tomato paste, sugar, and 3 cans of broth in, then stir. Let it simmer for 15 mins. Finally add the rinsed and drained beans into the pot, stirring it slowly. Place on low heat, cover, and let it simmer for 30 mins.
The chili powder and red pepper will help to rev up your metabolism. I don't normally add salt to the mix since celery's naturally salty and the sodium in the broth gives it enough taste as it is. It's really up to you and your taste buds!
Enjoy!
-Sheryl
so right now I'm sitting here waiting for a pot of the above mentioned to finish up. This is a great soup that's low fat and delicious for those chilly days. (It was a high 60 here in NY and for some reason, I'm cold. Hmmm could be that damn TOM snooping around the corner. Bah.) Serves 10. (1 cup serving @ 160 calories, 1 g fat)
Have the following prepped/ on standby:
2 summer squash, chopped
2 zuchinni, chopped
1 can kidney beans, rinsed and drained
1 can garbanzo (chick pea) beans, rinsed and drained
1 can black beans, rinsed and drained (You can choose any type of bean(s) you like, just be aware that certain beans are very fragile and break up easily from heat (ie: great northern beans)
1 can tomato paste
1 large can of chopped/ diced tomatoes (with juices)
3 cans of low sodium chicken broth
2 tsp sugar
2 tbs (or more, depending on how spicy you like it) ground red pepper or even red pepper flakes
2 tbs (""""") chili powder
1 tb cumin
First create a sofrito:
3 stalks celery, chopped
2-3 carrots, skinned and chopped
1 onion, chopped
3-4 cloves garlic, chopped
Heat up your pot and add 2 tb Extra Virgin Olive Oil. Then place the sofrito in the pot and stir from time to time, allowing the veggies to become somewhat translucent. (Let it cook for about 10 mins on medium heat, stirring as to not let it burn.) Then add your summer squash and zucchini, along with the red pepper, chili powder, and cumin. Pour the can of diced tomatoes (w/ juice), tomato paste, sugar, and 3 cans of broth in, then stir. Let it simmer for 15 mins. Finally add the rinsed and drained beans into the pot, stirring it slowly. Place on low heat, cover, and let it simmer for 30 mins.
The chili powder and red pepper will help to rev up your metabolism. I don't normally add salt to the mix since celery's naturally salty and the sodium in the broth gives it enough taste as it is. It's really up to you and your taste buds!
Enjoy! -Sheryl