Try this black bean and mushroom soup

DETROIT – Cold winter days make us hungry for something filling.

Tina Miller, a Registered Dietician with Meijer, shares this recipe using reduced sodium beans to make this dish even healthier than other versions.

Black Bean and Mushroom Soup

Serves 6

Ingredients:

1 (14.5 ounce) can crushed tomatoes

1 small onion, chopped

1 (8 ounce) pkg. fresh sliced mushrooms

1 cup reduced sodium black beans, rinsed and drained

1/8 tsp. ground pepper

2 cups fresh baby spinach

1 clove garlic, minced

1 tsp. dried thyme

1/2 cup chopped celery

1/2 cup chopped carrots

1/3 cup chickpeas, rinsed and drained

2 cups  vegetable stock

Directions:

1. Coat large Dutch oven or stock pot with nonstick cooking spray. Heat over medium heat. Add onion, mushrooms, carrots, celery, garlic, thyme and pepper; cook 5 to 7 minutes, or until vegetables are tender.

2. Add broth, spinach, tomatoes, chickpeas and black beans; bring to boiling. Cover, reduce heat, and simmer 10 minutes.  

Nutrition Information (per serving): Calories 150, Fat 2g, Cholesterol 0g, Sodium 418mg, Carbohydrates 23g, Fiber 7g,  Protein 10g

Optional: Brown 2 cups sliced smoked turkey sausage with onions and mushrooms.

Serve with:  Salad