BLACK BEAN AND TOMATO SOUP from Myself

I came up with this recipe on my own using the exact same flavors, almost, as another recipe. I just used less beans and added pasta and used tomatoes in place of tomato paste. To save over 200 calories, I simmered the onion in water instead of oil/butter.

YEILD: 3 servings

POT: 3 quart

CALORIES PER SERVING: About 200-220 if not using oil

INGREDIENTS:

• 4 c. low sodium chicken broth or water-broth combination
• 1/2-3/4 c. pureed diced fire roasted tomatoes
• 1/2 c. dry ditalini pasta (it will triple or quadruple once fully cooked)
• 1 c. black beans, drained and rinsed
• 1/2 c. corn, canned or frozen
• 1/2 c. onion, minced, cooked in 2 T. oil or simmered in about 3/4 c. water (like I did to cut calories)
• 3/4 t. chili powder
• 1/4 t. garlic powder
• 1/2 t. or so of pureed chipotle in adobo (be very careful of adding too much)
• 1/2 t. fine salt

DIRECTIONS:

• Cook onion in the oil of your choice until mostly done or simmer them in a little water or chicken broth.
• Stir in all remaining ingredients. Cook 15 minutes, uncovered, or until pasta is cooked to your liking.
• Pasta will continue to cook and swell in the hot broth once the heat is turned off. If the broth gets too thick to suit you, add more water or broth, just 1/4 c. at a time.