More-for-Your-Money Meal
These days, who can't use a little extra "help" in the kitchen? Eating on a budget is easy—and tasty. This recipe makes 4 servings for under $15.00.
Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences. I love this soup a regular at our house. When serving to kids I use less crushed red pepper to make it slightly less spicy. The soup "magically" turns slightly pink if you add fresh lemon to your bowl of soup. My husband calls this dish "Meal for a Deal Black Bean Soup" So that's what I named it.
It's so hearty and yet low in calories! Definitely a great soup. ENJOY!!
Prep Time 10 Minutes
Total Time 2:10 Hrs:Mins
Makes 4 servings
Ingredients
1 medium onion, chopped (1/2 cup)
1 large garlic clove, finely chopped
1 slice bacon, cut into pieces
3 cups Progresso chicken broth (from 32-oz carton)
1 cup water
1 medium carrot, coarsely chopped (1/2 cup)
1 medium celery stalk, coarsely chopped (1/2 cup)
1/2 cup dried black beans (4 oz)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper
4 lemon wedges
See Tip below:
Directions
1.Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.
2.Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3.Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.
Tip: Don't cheat on the cooking time! Simmering this soup over low heat for the full cook time will help extract the maximum flavor from the ingredients and ensure the beans are done.
1 Serving (1 Serving)Calories 125
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Monday, October 18, 2010
Sunday, October 10, 2010
RECIPE OF THE DAY! GAZPACHO-SMOKE TURKEY
This is a very economy friendly recipe look below for total cost you will be amaze.
Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce. ENJOY!
Total cost: $8.31
Servings: 4
Preparation Time: Approximately 10 minutes
Ingredients:
2 medium cucumbers, peeled and diced, divided
1 quart (32 fl oz) canned low sodium vegetable juice, divided
8 (1 ounce) unsalted tortilla chips
1 can (14.5 oz) no salt added diced tomatoes
8 ounces smoked turkey, cut in small dice
Preparation:
1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
3. Serve immediately or refrigerate for up to 24 hours before serving.
Serving Suggestions: Garnish with lime wedges, if desired.
170 Calories Per Serving:
Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce. ENJOY!
Total cost: $8.31
Servings: 4
Preparation Time: Approximately 10 minutes
Ingredients:
2 medium cucumbers, peeled and diced, divided
1 quart (32 fl oz) canned low sodium vegetable juice, divided
8 (1 ounce) unsalted tortilla chips
1 can (14.5 oz) no salt added diced tomatoes
8 ounces smoked turkey, cut in small dice
Preparation:
1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
3. Serve immediately or refrigerate for up to 24 hours before serving.
Serving Suggestions: Garnish with lime wedges, if desired.
170 Calories Per Serving:
Monday, August 2, 2010
RECIPE OF THE DAY! HOME MADE TOMATO SOUP
This recipe is wonderful for all Lap-Banders. If you are just starting your journey or well into it, this recipes fits everyone. This low calorie and delicious fresh home made soup has a taste that will make you and your taste bubs happy. ENJOY!
Makes 6 cups
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1 Tbsp olive or canola oil
1 cup coarsely chopped onion
1 Tbsp minced garlic
9 ripe medium tomatoes, coarsely chopped
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
Preparation
1. Heat oil in 3-to 4-qt saucepan over medium-low heat. Add onion and garlic; cook 5 minutes until onion is translucent.
2. Stir in tomatoes, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until tomatoes are very soft.
3. When cool enough to handle, transfer mixture to a blender, or in batches to a food processor, and blend or pulse until soupy but still slightly chunky.Good hot, at room temperature or chilled.
TIP: If the tomatoes are too acidic for your taste, add a pinch of sugar.
76 Calories Per Serving
Makes 6 cups
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
1 Tbsp olive or canola oil
1 cup coarsely chopped onion
1 Tbsp minced garlic
9 ripe medium tomatoes, coarsely chopped
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
Preparation
1. Heat oil in 3-to 4-qt saucepan over medium-low heat. Add onion and garlic; cook 5 minutes until onion is translucent.
2. Stir in tomatoes, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until tomatoes are very soft.
3. When cool enough to handle, transfer mixture to a blender, or in batches to a food processor, and blend or pulse until soupy but still slightly chunky.Good hot, at room temperature or chilled.
TIP: If the tomatoes are too acidic for your taste, add a pinch of sugar.
76 Calories Per Serving
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