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Prep: 4 minutes; Cook: 10 minutes. For a shortcut, you can use frozen chopped onion and chopped pepper instead of fresh.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
2 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; sauté 3 minutes or until vegetables are crisp-tender.

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  • Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 minutes or until soup is slightly thickened.

  • Ladle soup into individual bowls; dollop each serving evenly with sour cream, and sprinkle with cilantro.

Source

Cooking Light Superfast Suppers

Nutrition Facts

258 calories; calories from fat 12%; fat 3.3g; saturated fat 1.4g; mono fat 0.7g; poly fat 0.5g; protein 21.1g; carbohydrates 38.2g; fiber 12.1g; cholesterol 21mg; iron 3.8mg; sodium 987mg; calcium 74mg.
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