Light Vegetable Bean Soup #rsc

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 tablespoons quality margarine (or 6 sprays of buttery cooking spray)
• 1 1/2 cups chopped fresh onions
• 1 cup bell pepper, chopped (green or mixed)
• 1 cup baby carrots, chopped
• 1/2 cup fresh spinach leaves, chopped
• 15 ounces canned navy beans (or other bean if you prefer)
• 14 ounces fat free chicken broth (or equivalent bouillon with water)
• 1/2 cup cold water
• 4 ounces mushrooms
• 1/2 ounce hidden valley® original ranch® dressing and seasoning mix (half packet)
• 1 tablespoon extra virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried chives
• 1 medium lemons (optional) or 1 medium lime, cut into 4 wedges (optional)
• 4 tablespoons fresh tomatoes, diced
• 4 tablespoons sour cream

Recipe

• 1 cook the onions for about 4 minutes or until soft, stirring occasionally.
• 2 increase heat, add bell peppers, carrots, spinach, beans, broth, water, mushrooms, and salad dressing mix. bring to a boil.
• 3 decrease heat, and simmer covered for 15 minutes. remove from heat and mix in olive oil, cumin, and chives.
• 4 divide soup into 4 bowls and squeeze 1 lime wedge over each bowl, if desired. top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.
• 5 yields up to 4 servings for a quick lunch or dinner. recipe can be doubled to serve a larger family. allow additional 15 minutes simmer time.