1/2   small onion, chopped

1/2   cup chipped carrots

1/2   cup chopped celery

1   clove garlic, minced

1/8   tsp. freshly ground pepper

1   tsp. cumin

2   cups vegetable broth

2   cups fresh baby spinach

1   (14 1/2-oz) can crushed tomatoes

1/3   cup low-salt black beans, rinsed and drained

1   tbsp. chopped fresh thyme (optional)


1.  Coat large Dutch oven with nonstick cooking spray. Heat over medium heat. Add onion, carrots, celery, garlic,  cumin and pepper; cook 5 to 7 minutes or until vegetables are tender

2.  Add broth, spinach, tomatoes, and black beans; bring to boiling. Cover, reduce heat and simmer 10 minutes. Serve topped with fresh thyme, if desired

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

Tagged with:

Filed under: Healthy Eating Recipes