Quick Bean Soup
2 tsp. canola oil
2 c. prechopped onion
3/4 c. prechopped green bell pepper
1 c. fresh salsa
1 tsp. ground cumin
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can pinto beans, rinsed and drained
1 15 oz. can black beas, rinsed and drained
2 14.5 oz. can stewed tomatoes, undrained and chopped
1 14 oz. can fat free chicken broth
Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; saute 4 minutes or until tender. Add salsa and next 6 ingredients; bring to a boil, stirring occasionally. Cover, reduce heat, and simmer 7 minutes. Garnish with parsley.
Serve with baked tortilla chips.
Image Source: Weight Watchers