Yield
6 (1 1/2-cup) servings.

How to Make It

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add 1 cup chopped onion, sweet red pepper, black pepper, dillweed, and garlic; saute until vegetables are tender. Add broth and beans. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Stir in cucumber and green onions.

Oxmoor House Cooking Light Collection

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