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A quick, easy, and delicious vegetable bean soup that is vegan and low-fat! It is very satisfying and perfect for a chilly night! The refried beans make it a bit creamy in texture.
Ingredients
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
- Salt & pepper to taste
- Saute vegetables in wine for 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes or until the vegetables are tender. Serve with a nice salad and whole-grain bread! Enjoy!
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