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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Oxmoor House Cooking Light Collection

Nutrition Facts

203 calories; calories from fat 4%; fat 0.8g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.3g; protein 13.1g; carbohydrates 36.3g; sodium 392mg.
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