1 10-ounce can tomatoes and green chilies or diced tomatoes, undrained
2 cups low-sodium broth
1 teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper or red chili flakes (optional)
Juice of 1 lime (or 2 Tablespoons lime juice or lemon juice)
Salt and pepper to taste
Garnishes: low-fat sour cream, low-fat shredded cheese, peach salsa (see next column)
Directions
Wash hands with warm, soapy water for 20 seconds.
Rinse and drain beans.
Place beans in a bowl and partially mash with a potato masher or fork, or pulse in a blender or food processor. Set aside.
Heat oil in a medium-sized pot. Add onion, garlic, and ham and cook until lightly browned, about 5 minutes.
Add beans, tomatoes and green chilies, broth, and spices. Cover and simmer for about 30 minutes, stirring occasionally. You may need to add water if soup is too thick.
Stir in lime/lemon juice, salt, and pepper.
Serve warm with garnishes.
Makes 6 1-cup servings
Ingredients
For peach salsa
2 tomatoes, chopped or 1 cup canned
¼ onion, diced
1 cup canned peaches, drained and chopped
1 Tablespoon cilantro, chopped
Salt and lemon/lime juice to taste
Directions
Wash hands with warm, soapy water for 20 seconds.
Mix all ingredients in a bowl. Toss well to blend. Chill before serving.
Enjoy with fresh vegetables, whole grain chips, whole wheat crackers or on top of soup.