Categories: soup

Ingredients

• 1 cup sliced fresh onion
• 1 cup fresh or frozen shelled edamame, thawed if frozen
• 1/2 cup sliced parsnip
• 1/2 cup low-sodium canned red kidney beans, rinsed
• 1/2 cup frozen baby lima beans
• 1 cup canned low-sodium whole tomatoes with their juice
• 2 tsp. smoked paprika
• 2 tsp. chile powder
• 1 Tbsp. olive oil
• Salt and ground black pepper
• 2 Tbsp. chopped fresh cilantro
• 1/4 cup shredded reduced-fat Mexican-style cheese

Directions

1. Place a large saucepan over medium heat and add 1/2 cup water, onion, edamame and parsnip. Sauté 5 minutes.
2. Add red beans, chickpeas, lima beans, tomatoes, 1 3/4 cups water, paprika and chile powder.
3. Break up tomatoes with a spoon or knife and bring to a simmer.
4. Simmer 20 minutes. Stir in the olive oil. Add salt and pepper to taste.
5. Serve in two bowls and sprinkle with cilantro and cheese.

Email to a friend | Print this recipe | Back