Blackeyed Mexican Soup

• Produce

  • 1/2 Bell pepper, green sweet
  • 1/2 Bell pepper, red sweet
  • 1 1/2 cups Blackeyed peas, cooked or canned* and drained
  • 1 2/3 cups Kidney beans, red cooked or canned* and drained
  • 1 cup Lentils, dried
  • 14 1/2 oz Tomatoes
  • 1 White onion, medium

• Condiments

  • 1/4 cup Taco sauce, medium

• Baking & Spices

  • 1 tsp 2 ground black pepper, ground
  • 4 Cloves

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Liquids

  • 3 cups Water

• Other

  • 1 Pt. / 500 g homemade salsa (chopped tomato, seeded jalapeno peppers, onion, and garlic

Found on trimdownclub.com

Description

Ingredients

• 1 medium white onion, chopped
• 1 pt. / 500 g homemade salsa (chopped tomato, seeded jalapeno peppers, onion, and garlic)
• ¼ cup / 60 ml medium taco sauce
• 4 cloves, fresh garlic
• 1 tsp. / 2 ground black pepper
• 1½ cups / 255 g blackeyed peas, cooked or canned* and drained
• 1⅔ cups / 266 g red / kidney beans, cooked or canned* and drained
• 1 Tbsp / 5 g cumin
• ½ green sweet bell pepper, diced
• ½ red sweet bell pepper, diced
• 14½ oz / 411 g (½ carton or 1 can*) diced tomatoes
• 1 Tbsp. / 14 ml olive oil
• 1 cup / 60 g dried lentils
• 3 cups / 700 ml water

Directions

• Combine dried lentils with water in a lidded pot, and cook over low-medium heat for 15 minutes until barely tender.Meanwhile, warm olive oil in a deep lidded pan over medium-high heat. Add onion and garlic, and sauté until fragrant and translucent.Add black and diced peppers. Cook until crisp tender.Add cumin, black eyed peas, red beans, lentils, and diced tomatoes.Add sautéed mixture to lentil pot, cover, reduced heat to low, and simmer for 30 minutes.