Tomato, Red Pepper & Black bean soup
- Number of Servings: 9
Ingredients
2.0 clove Garlic50.0 Grams Onions, raw2000.0 Grams Red Ripe Tomatoes0.75 cup Beans, black7.0 oz Boneless Skinless Chicken Breast boiled7.0 gram Butter200.0 gram(s) bell pepper, red, sweet, raw50.0 gram Broth powder, FRONTIER, chicken flavored vegetalbe
Cut half of the tomatoes into chunks, however large you would like them in your soup. The bell pepper and other half of the tomatoes can be cut just enough to boil and blend
On low heat melt the butter
Add onions and garlic, thyme, parsley
cook on low heat until the onions are translucent
add just enough water to cook the chicken & 1/4 cup of chicken broth powder and season to taste
Add the chicken breast, the bell pepper, and half the tomatoes. Boil until chicken is cooked. Add just enough water to cook everything but not too much-you don't want watery soup.
Remove the chicken and set aside.
Blend the broth w the veggies in the blender. Put it back. Shred the chicken and put it back. (If you want to you can bisque it and blend the chicken in, too)
Add the rest of the tomatoes and boil until done.
If I have the calories to spare, I like to put some shredded cheese (Chipotle gouda or mozzarella) on the top and let it melt in just before I eat it.
Serving Size: Makes 9 servings. 1 cup each
Number of Servings: 9.0
Recipe submitted by SparkPeople user SAMANTHAJONES0.
Number of Servings: 9.0
Recipe submitted by SparkPeople user SAMANTHAJONES0.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 2.0 g
- Cholesterol: 11.4 mg
- Sodium: 428.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.3 g
- Protein: 7.0 g
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