Try this black bean soup with a spicy kick and fresh vegetables. Want soup and salad? Serve it with a healthy spinach salad, made with mushrooms, oranges, and bacon.

texas black bean soup

servings per recipe: 8

fat per serving: 3g

calories per serving: 196

Ingredients

• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves, peeled and minced
• 1 tablespoon olive oil
• 3 cups fat-free chicken broth
• 1/3 cup chopped fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1 14.5-ounce can whole tomatoes, coarsely chopped
• 3 16-ounce cans black beans, rinsed and drained

Preparation

• cook onion, carrots, celery, and garlic in oil for 10 minutes
• transfer mixture to food processor and process until smooth. Return the vegetables to the saucepan
• stir in tomatoes (with juice), broth, parsley, tomato paste, lime juice, cumin, cayenne, and 2 cans of beans
• mash remaining beans with fork and add to saucepan. Season with salt and pepper
• bring to boil; reduce heat and simmer for 30 minutes until thickened

spinach salad

servings per recipe: 4

fat per serving: 2g

calories per serving: 145

Ingredients

• 2 slices turkey bacon
• 2 teaspoons cornstarch
• 1/2 teaspoon grated orange zest
• 1 cup orange juice
• 1 teaspoon chopped garlic
• 8 cups spinach, bite-size pieces
• 8 ounces of mushrooms, sliced
• 1/4 cup sliced scallions
• 3 oranges, peeled, halved, and sliced crosswise

Preparation

• cook bacon, drain on paper towels, and crumble
• wipe out skillet with paper towel
• mix cornstarch, orange zest, juice, and garlic until cornstarch dissolves. Season with salt and pepper
• pour into skillet and cook, stirring over medium heat, for 2 minutes. Continue to stir for 2 minutes longer; remove from heat
• mix spinach, mushrooms, scallions, and reserved bacon
• add hot dressing and toss
• add oranges and toss again