Blackeyed Mexican Soup

Homemade salsa accents this zesty, vegan-friendly meal-in-one.

Click to get more Easy, Healthy Recipes

Ingredients

1. 1 medium white onion, chopped
2. 1 pt. / 500 g homemade salsa (chopped tomato, seeded jalapeno peppers, onion, and garlic)
3. ¼ cup / 60 ml medium taco sauce
4. 4 cloves, fresh garlic
5. 1 tsp. / 2 ground black pepper
6. 1½ cups / 255 g blackeyed peas, cooked or canned* and drained
7. 1⅔ cups / 266 g red / kidney beans, cooked or canned* and drained
8. 1 Tbsp / 5 g cumin
9. ½ green sweet bell pepper, diced
10. ½ red sweet bell pepper, diced
11. 14½ oz / 411 g (½ carton or 1 can*) diced tomatoes
12. 1 Tbsp. / 14 ml olive oil
13. 1 cup / 60 g dried lentils
14. 3 cups / 700 ml water



* Try to find a low-sodium product in a non-BPA can.

Directions

1. Combine dried lentils with water in a lidded pot, and cook over low-medium heat for 15 minutes until barely tender.
2. Meanwhile, warm olive oil in a deep lidded pan over medium-high heat. Add onion and garlic, and sauté until fragrant and translucent.
3. Add black and diced peppers. Cook until crisp tender.
4. Add cumin, black eyed peas, red beans, lentils, and diced tomatoes.
5. Add sautéed mixture to lentil pot, cover, reduced heat to low, and simmer for 30 minutes.

Serving size: 1½ cups / 340 ml

Exchanges per Serving: 2 Carb, 1⅓ Protein, 0 Fat

Wasn't that delicious? Do you want more?