|Saturated fat||1 g|
Beans are high in fiber, low in fat, and easy to use
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- Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic, pepper, celery, carrot, and cumin. Cook 3 minutes.
- Add beans, tomatoes, broth, and water. Gently mash some of the beans with fork or spoon. Stir well to combine. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
- Ladle soup into bowls. If desired, top with a tablespoon of plain low-fat yogurt or diced avocado. Serve with a few whole-grain chips. Refrigerate the rest for ready-to-go leftovers.