Source: dLife

Vegetable and bean soup gets its delicious, complex flavor from ranch dressing mix.

Servings

1.5 cup fresh chopped onion
2 chopped green bell peppers , chopped
15 oz unsalted canned navy beans , rinsed and drained
14 floz fat free reduced sodium chicken broth
0.5 cup cold water
0.5 Salad Dressing, ranch, reduced fat, packet
1 tbsp extra virgin olive oil
2 tsp ground cumin
1 medium limes , cut into 4 wedges (optional)
2 oz fresh tomatoes , finely chopped (1/4 cup)
0.25 cup fat free sour cream
1 cooking spray

1 Heat a skillet over medium heat and spray with cooking spray. Cook the onions for 4 minutes, stirring occasionally.
2 Increase the heat, add the bell pepper, beans, broth, water, and salad dressing mix, and bring to a boil.
3 Decrease the heat, and let simmer, covered, for 15 minutes. Remove from heat and mix in the oil and cumin.
4 Divide into 4 bowls and squeeze 1 lime wedge over each, if desired. Top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.