Meal Details
1. Black bean vegetable soup
175 cals, 8p, 20c, 3f (per meal)
1/2 tbsp (8mL)
1/2 medium (2-1/2" dia) (55g)
1/2 clove (2g)
1 medium (61g)
1 tsp (3g)
4 dash (1g)
2 cup(s) (mL)
1 can(s) (439g)
1/2 11oz can (95g)
1 dash, ground (0g)
1/2 can (~14.5 oz) (203g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add broth, 1 can of the beans, corn, and pepper; bring to boil.
2
Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
2. Tomato cucumber salad
70 cals, 2p, 7c, 3f (per meal)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.