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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 58.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 463.1 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.9 g

View full nutritional breakdown of Red Pepper, Jalapeno and Pink Bean Soup calories by ingredient
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Red Pepper, Jalapeno and Pink Bean Soup

Submitted by: LAINGMOM

Introduction

This is the original recipe. My kids love things spicy, so I will add 2 jalapenos next time This is the original recipe. My kids love things spicy, so I will add 2 jalapenos next time
Number of Servings: 8

Ingredients

    3 Bell Pepper, Red
    Onions, 1 medium
    Garlic, 2 cloves)
    Jalapeno Peppers, 1 pepper
    Vegetable Broth, 2.5 cup )
    Goya Pink Beans, 1 can)
    Basil, 2 tbsp

Directions

Slice both kinds of peppers, onions and garlic. Place in large pan with broth and bring to boil. Turn down heat and simmer for 15 minutes then add can of beans drained. Cook for 5 minutes more til veggies are soft and beans are heated through.
Strain the veggies from the brothand return the broth to the pan.
Puree the veggies and beans until smooth, then return veggie mix to the broth and reheat.
Add chopped Basil leaves to the soup for garnish.
Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user LAINGMOM.






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