Member Chef: Cathi Salach
Makes: 4/5 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time:  35 minutes

Ingredients

  • 1 large onion, diced
  • 2 t minced garlic
  • 14 oz. can crushed tomatoes
  • 3 c vegetable broth, fat free
  • 1 c green beans, frozen
  • 1 c carrots, shredded
  • 1 can black beans
  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1/2 t red pepper flakes
  • 1/2 t black pepper
  • 1 T dried parsley
  • 1 t dried oregano
  • 1/2 t dried thyme
  • 1/2 to 1 t smoked paprika
  • 2 t low sodium tamari or soy sauce, optional
  • 5 oz. baby spinach
  • Cooked brown rice

Directions

  1. Sauté onion & garlic in a small amount of broth until it looks translucent.
  2. Add the rest of the ingredients EXCEPT FOR SPINACH & RICE. Mix well.
  3. Bring to a boil. Turn down heat, cover & simmer for 20 minutes.
  4. Turn off heat and add the spinach. Mix and cover. Let the the spinach wilt in the pot.
  5. Stir well to distribute spinach.
  6. Put a little brown rice in the bottom of a soup bowl & fill with soup.
  7. Enjoy!

Tip:  Try different combinations of beans.

It's the food!

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