5
Jan 12
Chipotle Tomato and Beans Soup
Hot soup for winter dinner or lunch. Adapted from Taste Buds blog.
Yield: 2 servings
2 cups chopped Tomatoes
1/2 cup cooked Red Kidney Beans
1/2 medium sized onion, chopped
1 tbsp. olive oil
1/2 tsp. chipotle in adobo sauce
1 1/2 cups water or chicken stock
salt and pepper
Heat the olive oil in a pan and sauté the onions 2-3 minutes. Add the tomatoes and chipotle, and cook about 5 minutes.
Add water or chicken stock, bring to a boil and then simmer till the tomatoes are completely cooked. Add red kidney beans, salt and pepper, cook 1-2 minutes more.
Blend soup in a food processor. Serve hot with grilled cheese.
1 serving equals 215 calories
