Moroccan Tomato Soup

Makes 6 main dish servings (2 cups per serving)

1 large onion, chopped

6 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon sea salt

1/8 teaspoon cayenne pepper

1 teaspoon sweet paprika

½ teaspoon ground cumin

3 tablespoons honey

½ teaspoon ground cinnamon

2 cans (14.5 ounces each) no salt added tomatoes, diced, do not drain

4 cups water or no salt added chicken stock

¼ cup fresh dill

½ cup fresh parsley

4 tablespoons Balsamic vinegar

4 ½ cups cooked cranberry beans or garbanzo beans, cooked without salt

5 ounces prewashed baby spinach

1. Sauté onion and garlic in olive oil over medium heat until onion is translucent.
2. Add salt, cayenne pepper, paprika, and cumin. Sauté 1 minute.
3. Add honey, cinnamon, tomatoes (with juice), water (or chicken stock), dill, parsley, Balsamic vinegar and beans. Stir well.
4. Simmer 45 minutes. (If thicker soup is desired, use potato masher to mash some of beans after soup has simmered 30 minutes.)
5. Stir in spinach and heat just until wilted, 2-3 minutes.
6. Can be served with fat free sour cream or plain yogurt.

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