Now we know a hot bowl of soup isn’t quite the ideal summer dish. But for those of us who don’t mind a sweat or two, this quick and easy noodle soup is the perfect lunch or dinner meal.
Ingredients
- 1 can of Low Sodium Carrots
- 1 can of Low Sodium Black-Eyed beans
- 1 can of Beef Broth (Vegetable broth optional)
- 1/2 onion
- 1 bell pepper (cut 1/2 inch thick)
- 1 or 2 cloves of garlic (diced)
- 1 cup of cooked Cellentani noodles (or any noodle of preference)
- 1 tbsp of Extra Virgin Olive Oil
- 1 tsp of Cayenne Pepper
- 1 tsp of pepper
- 1 lemon wedge (optional)
Directions
In a medium pot, pour in the olive oil, and cook the bell pepper, onion and garlic on medium heat.Make sure to stir often so to avoid burning the garlic.
Once the onion and bell pepper is soft, toss in the carrots, black-eyed beans, noodles, beef broth, cayenne pepper, and pepper. Now you can turn it down to low heat. Let it simmer for 15-20 minutes.
Serve it with multigrain bread or a small side salad. Add a lemon wedge for garnish.
Enjoy!
*Side note
All can vegetables/beans can be replaced with fresh produce, however make sure to let the soup simmer for more. Also any meat of choice can be added.
