12/19/2025
Recipe of the Month
Tex-Mex Tomato Soup
Tomatoes are a top source of lycopene. In a large, multicenter study, researchers found that women with high levels of the antioxidant had a 34% reduced risk of cardiovascular disease, compared with women with lower levels. Those who got plenty of lycopene were also more likely to have higher blood levels of other beneficial carotenoids such as lutein and beta-carotene.
COOK TIME: 50 minutes
SERVINGS: 6 (6 cups total)
2 carrots, chopped (about 1 c)
2 ribs celery, chopped (about 1 c)
1 red bell pepper, chopped (about ¾ c)
1 Tbsp olive oil 1 med onion, chopped (about 1 c)
¼ tsp salt
1 lg can (28 oz) no-salt-added diced tomatoes
2 c water
1 can (15 oz) no-salt-added black beans, rinsed and drained
½ c cilantro leaves, chopped
2 Tbsp chipotle chile pepper sauce (we used Tabasco brand)
Freshly squeezed juice of 1 small lime
3 corn tortillas (6" diameter), sliced into ¼" strips
¼ c + 2 Tbsp fat-free sour cream (optional)
1. PLACE carrots, celery, and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.
2. HEAT oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté an additional 5 minutes or until vegetables are slightly caramelized.
3. ADD tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.
NUTRITION (per serving) 138 cal, 5 g pro, 23 g carb, 6 g fiber, 3 g fat, 0.5 g sat fat, 0 mg chol, 186 mg sodium
*Bonus: Thanks to the beans and veggies, this soup satisfies more than 20% of your daily fiber needs.
from Prevention magazine
