Black Bean and Mushroom Soup Makes 6 servings
1 (14.5 ounce) can Meijer crushed tomatoes
1 small onion, chopped
1 (8 ounce) pkg. fresh sliced mushrooms
1 cup Meijer Organics black beans, rinsed and drained
1/8 tsp. McCormick ground pepper
2 cups fresh baby spinach
1 clove garlic, minced
1 tsp. McCormick dried thyme
1/2 cup chopped celery
1/2 cup chopped carrots
1/3 cup Meijer Organics garbanzo beans, rinsed and drained
2 cups Meijer Naturals vegetable stock
1. Coat large Dutch oven or stock pot with nonstick cooking spray. Heat over medium heat. Add onion, mushrooms, carrots, celery, garlic, thyme and pepper; cook 5 to 7 minutes, or until vegetables are tender.
2. Add broth, spinach, tomatoes, chickpeas and black beans; bring to boiling. Cover, reduce heat, and simmer 10 minutes.
Nutrition Information (per serving): Calories 150, Fat 2g, Cholesterol 0g, Sodium 418mg, Carbohydrates 23g, Fiber 7g, Protein 10g
Optional: Brown 2 cups sliced smoked turkey sausage with onions and mushrooms.
Serve with: Whole Grain Baguette and Fat Free Milk