Soup Recipe

Author: Sarah Marshall, CPT
(Serves 2 to 6)

Soup Ingredients

2 cups onions, chopped
6 garlic cloves, minced or pressed
2 teaspoons olive oil
½ teaspoon salt
1 cup celery, diced
2 cups red and green bell pepper, chopped
1 small chile, minced and deseeded
1 teaspoon dried oregano
½ teaspoon thyme
2 teaspoons ground cumin
½ teaspoon ground black pepper
2 cups water
1 ½ cups undrained canned tomatoes, chopped (14 ½ ounce can)
1 ½ cups cooked black-eyed peas (15 ½ oz can, drained)
1 ½ cups cooked pinto, red kidney or black beans (15 ½ oz can, drained)
¼ cup bottled low-fat barbecue sauce
Salt, to taste

In a large soup pot, combine the onions and garlic with the oil and salt. Cover and cook on medium heat for eight to ten minutes, until the onions are soft and translucent, stirring occasionally. Add the celery, bell peppers, chile, oregano, thyme, cumin and black pepper, and sauté for 10 minutes, stirring often. Add the water and tomatoes, cover and simmer until the vegetables are tender, approximately 10 to 15 minutes. Mix in the peas, your choice of beans and the barbecue sauce. Cover and simmer gently for 10 minutes. Add salt to taste.