1 can (19 oz/ 540 ml) red beans, rinsed and drained
1 can (28 oz/796 ml) diced tomatoes
900-ml low-sodium organic vegetable broth
2 cups water
juice of half lime
1/2 tsp garlic powder
salt and pepper to taste
In a large pot, heat the olive oil over medium heat. Add the leeks and cook stirring frequently for 1 to 2 minutes. Add the carrots, celery and bulgur and cook stirring occasionally for about 3 minutes.
Add the diced tomatoes, vegetable broth, water and beans. Bring to a boil and reduce heat. Cover and simmer for about 15 minutes.
Add the garlic powder, salt, pepper and lime juice and simmer for another 3 to 5 minutes or until the vegetables are cooked through.
Maria is a Holistic Nutritionist in training specializing in developing healthy low GI recipes. Her first cookbook called Deliciously Balanced – 100 Fast, Fresh and Fun Low GI Recipes is now available on Amazon as an ebook. Maria is a blogger, aspiring food photographer, dog lover and a bit of a web-design nerd. She lives in Toronto, Canada, with her husband Sedrak and their dog Toby.
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