Ellie Krieger - So Easy - p. 205

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Ny times recipe

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Same recipe as on Spark, just made for smaller size and serving portions.

Pureed Roasted tomato and Black bean soup with chicken and corn.

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From Jillian's Master Your Metabolism Cookbook

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Cut rice in half, doubling beans

Cut rice in half, 3 cans navy beans

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Very filling soup for lunch or as a first course at dinner

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A light veggie soup good for light dinners and lunch

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Delicious vegetarian bean and barley soup from Eatrightamerica.com.

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A filling, low fat and low calorie soup (140 cals per bowl). Perfect for a ...

This is from Readers Digest Magazine. I have not made this (yet) and do not ...

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From Martha Rose Shulman of the New York Times