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Corn, Tomato and Bean Soup (Microwave)
- 1 onion, chopped
- 1 teaspoon crushed garlic
- 1 tablespoon water
- 1 × 400 g can white beans, rinsed and drained
- I × 400 g can kidney beans, rinsed and drained
- I × 400 g can chopped tomatoes
- 3 tablespoons tomato paste
- dash of Tabasco sauce
- ½ teaspoon Italian herbs
- 1 stick celery, sliced
- 2 cups fat-free vegetable stock
- ¼ cup corn kernels
Combine onion, garlic and water in a large microwave casserole dish.
Cover and cook for 5 minutes on HIGH. Add remaining ingredients. Cover and cook for 10 minutes on HIGH.
Serves 6
Per serve: Kilojoules: 517 Calories: 123 Fat: 1 g
Saturated fat: 0,1 g Fibre: 8.4 g
Carbohydrate: 20.2 g Protein: 8.4 g
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