Pinto Bean Tortilla Soup

Pinto Bean Tortilla Soup
(makes 12 to 16 servings @ 109 calories each, 2 grams fat, 4 grams fiber)

1 tablespoon olive oil
1 whole onion, chopped
1 whole red bell pepper, chopped
40 ounces chicken broth, low sodium, low fat
15 ounces diced tomato
15 ounces diced tomato with green chili
1 quart corn
30 ounces pinto beans, canned

1. Saute onion and pepper in olive oil

2. add rest of ingredients and simmer for 15 to 20 minutes

Serve with corn chips, corn bread, or corn tortillas

Creamy Green Vegetable Soup

Creamy Vegetable Soup
Serves 4
1/4 cup olive oil
2 big bunches of green onions,chopped or 3 leeks, chopped
1 onion, chopped
2 stalks celery, chopped
1 quart of chicken or vegetable broth
2 teaspoon dried tarragon
1 teaspoon salt, or to taste
½ teaspoon pepper or to taste
3 to 4 cups diced potatoes
1/4 to 1/2 bag spinach leaves

1. Sauté green onions or leeks, onion, and celery in oil..
2. Add chicken or vegetable broth, tarragon, salt to taste, pepper and diced potatoes.
3. Bring to boil and simmer approximately 15 to 20 minutes, or until potatoes are soft.
4. Add 1/4 to 1/2 bag of spinach. (Makes soup green)
5. Return to simmer for about 5 minutes.
6. Using stick/hand blender, puree soup, add more broth or 1/2 cup milk if you think it is too thick (I have never had to.)
7. Return to simmer one more time, then it is ready to serve.