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Black, Red and white soup

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2 t. olive oil

3 T. chopped onion

1 stalk celery, chopped

1/4 c. chopped green pepper

1 clove garlic, finely chopped

2 1/2 c. no-fat, low sodium chicken broth

1 can (about 15 oz) black beans

1 can (about 15 oz) white beans

1 large tomato, peeled, cored and chopped

1/4 c. dry white wine, optional

1/8 t. cayenne pepper, optional


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ugh.gif Sorry hit the wrong key


Heat olive oil in heavy 2 or 3 quart saucepan, stir in chopped onion, celery and green pepper, and saute until onion is translucent, about 2 miuntes.

Stir in garlic and chicken broth. Drain and rinse both black and white beans, and add to pot.

Stir in the chopped tomato and white wine and cayenne pepper, if desired. Bring to a boil, then reduce heat and simmer about 5 minutes for flavors to blend. serve 4


I used can tomato and also used small white beans instead of the large


I didn't figuare the points


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