1 tbsp olive oil
3 medium onions
4 cloves garlic
1 small green bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
1 stalk celery, diced
2 carrots, diced
1 small zucchini, diced
2 tomatoes, diced
1 tbsp chili powder
1 tbsp chopped fresh oregano or 1 ½ tsp dried
1 tsp cumin
2 cans red kidney beans, drained and rinsed
4 cups tomato juice.
Heat the olive oil over low heat in a large saucepan. Saute the onions, garlic, green pepper, jalapeno, celery, and carrots until the vegetables are tender, adding a small amount of water if necessary to prevent sticking. Add the zucchini and tomatoes. Cook for another 2 minutes. Add the remaining ingredients and mix thoroughly. Simmer, partially covered, over low heat for 35 minutes. Serve hot.
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