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Ingredientes
- extra virgin olive oil spray
- 1/3 c. diced yellow onion
- 2 Tbsp. diced green bell pepper
- 2 Tbsp. diced yellow bell pepper
- 1/4 c. sliced celery garlic to taste
- 15 ounce Five Bean Vegetable Soup (Health Valley)
- 1/4 c. water
- 1/2 Tbsp. dry parsley
- 1 tsp dry oregano
- 1/2 tsp dry thyme
- 1 tsp sun-dry tomato flakes
- 1/8 tsp cayenne pepper
Direcciones
- Lightly brown the onion in a sprayed, medium-size sauce pan. Add in bell pepper and saute/fry to soften for 1 minute. Add in the celery, garlic, and contents of soup can, plus water. Heat to boiling. Reduce heat immediately to lowest setting. Add in seasonings. Simmer, uncovered, for 15 to 20 min, stirring occasionally. Serve warm.
- VARIATIONS:* Replace sun-dry tomato flakes with dry chipotle chile flakes.* Replace cayenne with Cajun seasonings. Add in tabasco sauce, a splash of vinegar before serving on rice.* Add in tomato paste and Parmesan Cheese and serve with farfalle.* Add in corn and burrito seasoning dry mix and serve with tortillas.* Add in salsa and top with tortilla corn chips.* Add in spinach and ditalini pasta.
- NOTES : Health Valley 5 Bean Vegetable Soup is a versatile soup base. Bland when served straight from the can, it adapts to a variety of regional seasonings. It's one of the staples in our pantry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 2 servings | |
| Calories 19 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 111mg | 3% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.46g | 1% |
| Protein 0.65g | 1% |
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