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Anasazi Bean Soup With Corn And Chili soups, chili, beans, low-fat 2 cup anasazi or pinto beans; clea 1 large onion; small pcs 2 carrots; peel, ice 1 large celery stalk; fine dice 1 teaspoon oregano 3 centiliter garlic; mince 1 teaspoon salt 1 can tomatoes; crush, or-- 1 lb tomatoes 2 cup corn kernels 1 tablespoon soy sauce; up to 2 t. 3 large green chilies; seeded, diced or anaheim; 1 bunch cilantro; chopped 2 cup cabbage; finely shredded Recipe by: Eat More, Weigh Less : Drain the beans, cover with fresh water, and bring to a boil; boil for 5 minutes. Drain. Cover again with 10 cups of fresh water, add the onion, carrots, and celery, and bring to a boil. Lower the heat, partially cover, and simmer for 1 hour. Pound or mash the oregano with the garlic and salt and add to the beans along with the tomatoes. Simmer until the beans are tender, then add the corn and cook until the corn is tender. Stir in the soy sauce to taste, then add the chilies and cilantro. Serve the soup garnished with a small mound of shredded cabbage in each bowl. : 228 calories, 1.1 grams fat per 1 1/4 cup serving. From: Tspn Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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