Wednesday, June 14, 2006

Black Bean Soup with Pepper Cheese Toasts

1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped ham
1 15oz. can black beans, rinsed and drained
1 14 oz. can FF chicken broth
1 1/2 tbs. italian-flavored tomato paste
1 tsp. ground cumin
2 tbs. RF sour cream
1 tbs. chopped fresh cilantro

Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; saute 3 min. or until vegetables are crisp-tender.

Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 min. or until soup is slightly thickened.

Ladle soup into individual bowls; dollop each serving evenly w/ sour cream, and sprinkle with cilantro. Yield: 2 servings (serving size: 1 1/4 cups).

Cal=258, fat=3.3 g, Fiber=12.1 g, WW PTS=5.

Pepper Cheese Toasts

4 (1/2 inch thick) slices French bread baguette
1/4 cup shredded pepper jack cheese

Preheat oven to 350. Sprinkle 1 tbs. cheese on each bread slice, bake for 5 min. or until cheese melts. Yield: 2 servings, 2 slices each.

Cal=111, fat=4.9 g, fiber=0.6g. WW PTS=3

Found in Cooking Light Suppers, p. 164

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