Portion Size: 1 cup

Ingredients: Yields:   8 servings

Ingredients	Notes:
1 tablespoon coil
1/4 teaspoon salt
1/2 cup finely chopped onion	Washed, peeled and finely chopped
½  cup finely chopped carrot	Washed, peeled and finely chopped
1/2 cup finely chopped green bell pepper	Washed, trimmed and finely chopped
½ cup chopped zucchini	Washed, trimmed and chopped
2 cups reduced sodium diced tomatoes
½ teaspoon ground cumin
1 teaspoon chili powder
3 ½ cups reduced sodium chicken or beef broth
1/4 teaspoon ground black pepper
1 glove garlic, minced
1 (14 oz.)  reduced sodium canned red beans	Drained and rinsed.
¼ cup green onions	Washed, trimmed and sliced
¼ cup low fat cheddar cheese, shredded

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Add the carrots, onions and celery. Cook until tender
3	Add remaining ingredients (green onions and cheese) and bring to a boil
4	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes.	Cook until internal temperature reaches 165°F.
5	Serve in bowls and top with cheese and onions.