The Atlanta Journal-Constitution

Get flavor-packed meal in a bowl with Three Bean Soup

- By Linda Gassenheim­er Tribune News Service their juice* 2 teaspoons smoked paprika 2 teaspoon chili powder 1 tablespoon olive oil Salt and freshly ground black pepper 2 tablespoon­s chopped fresh cilantro 1/4 cup reduced-fat, shredded Mexican-style che

This thick hearty soup is a great 25 minute supper. It’s a whole flavor-packed meal in a bowl. It also soup freezes well. If you have time, make double and you will have another meal ready for emergencie­s.

Helpful hints:

■ Fresh or frozen shelled edamame can be used.

■ A good quality paprika can be substitute­d for smoked paprika.

■ Diced fresh onions can be found in the produce section of the supermarke­t.

Countdown:

■ Assemble ingredient­s. ■ Make soup.

Shopping list:

To buy: 1 package reducedfat, shredded Mexican-style cheese**, 1 can low-sodium, canned red kidney beans, 1 can low-sodium, canned chickpeas, 1 can low-sodium, whole tomatoes*, 1 bottle smoked paprika, 1 bottle chili powder, 1 package frozen baby lima beans, 1 package fresh sliced onion. 1 package shelled edamame, 1 parsnip and 1 bunch cilantro Staples: Olive oil, Salt and Black peppercorn­s

Place a large saucepan over medium heat and add 1/2 cup water, onion, edamame, and parsnip. Sauté 5 minutes.

Add red beans, chickpeas, lima beans, tomatoes, remaining 1 3/4-cups water, paprika and chili powder. Break up tomatoes with a spoon or knife and bring to a simmer. Simmer 20 minutes.

Stir in the olive oil. Add salt and pepper to taste. Serve in two bowls and sprinkle with cilantro and cheese. Makes 2 servings.

Per servings: Calories 441, calories from fat 127, total fat 14.1 g, (saturated fat 2.9 g, monounsatu­rated fat 5.9 g), cholestero­l 9 mg, sodium 283 mg, carbohydra­te 60.6 g, dietary fiber 15.3 g, sugars 5.7 g, protein 23.7 g Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 1/2-fat

*Look for low-salt canned whole tomatoes containing per cup: 41 calories, 0.3 g fat, 9.6 g carbohydra­te, 24 mg sodium.

**Look for reduced-fat Mexican-style cheese containing per ounce (1/4 cup): 80 calories, 5.5 g fat, 3.3 g saturated fat, 220 mg sodium.

From “Mix ‘n’ Match Meals in Minutes for People with Diabetes” by Linda Gassenheim­er, published by the American Diabetes Associatio­n. Reprinted with permission from The American Diabetes Associatio­n.

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