Low Calorie Vegetarian Recipes

• Nonstick vegetable oil spray

• 3/4 cup chopped onion

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 3/4 teaspoon chili powder

• 4 cups canned vegetable broth

• 4 tablespoons chopped fresh cilantro

• 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips

• 1 1/2 cups chopped tomatoes

• 2/3 cup canned black beans, rinsed, drained

• 2/3 cup chopped zucchini

• 1 1/2 tablespoons minced seeded jalapeño chili

1. Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.

2. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

3. Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

4. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

 Makes 4  servings.