Three Bean Soup

Ingredients

2 Tbsp. canola oil
1 medium onion, diced
1 medium green pepper, diced
2 garlic cloves, minced
1 Tbsp. ground cumin
1/2 -1 tsp. ground chipotle chile
4 cups vegetable broth
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can white beans, rinsed and drained
1 (15-oz.) can red beans, rinsed and drained
1 cup lightly packed cilantro leaves, chopped
and divided
1 Tbsp. dried oregano
Salt and freshly ground black pepper, to taste
30 baked yellow corn chips (whole grain preferably)
1 lime, cut into 6 wedges

How we make it

In large Dutch oven, heat oil over medium-high
heat. Sauté onions and green pepper, 3 minutes.
Stir in garlic and cook until vegetables are
tender-crisp, 2 minutes. Stir in cumin and chi-
potle and cook 1 minute, stirring.

Add broth, canned tomatoes with their liquid,
beans, 1/2 cup of cilantro and dried oregano.
Bring liquid to boil, reduce heat to medium,
and simmer, uncovered, 10 minutes. Let soup
cool at least 30 minutes, then reheat before
serving. Or, refrigerate cooled soup up to
4 days.

To serve, reheat soup and season to taste with
salt and pepper. Crumble 5 corn chips each into
bottom of 8 bowls. Ladle soup over chips.
Garnish each bowl with remaining chopped ci-
lantro and lime wedge. Serve immediately.

Makes 8 servings.

Per serving: 230 calories, 7 g total fat (0 g
saturated fat), 32 g carbohydrate, 10 g protein,
8 g dietary fiber, 480 mg sodium.