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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 104.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.3 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Bean and Corn Soup calories by ingredient
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Bean and Corn Soup

Submitted by: A-NEW-TARA

Introduction

To make this vegetarian use vegetable broth instead of chicken. We like to add hot sauce, sour cream and grated cheese at the table. To make this vegetarian use vegetable broth instead of chicken. We like to add hot sauce, sour cream and grated cheese at the table.
Number of Servings: 22

Ingredients

    1 Tbsp Olive Oil
    1.5 cup Onions (diced)
    1 cup Green Peppers (diced)
    3 cloves Garlic (minced)
    2 cup Black Beans (drained and rinsed)
    2 cup Pinto Beans (drained and rinsed)
    3 cups Old el Paso Refried Beans - Fat Free (2 cans)
    6 cup Chicken Broth - Low Sodium
    3 cup Canned Diced Tomatoes - No Salt Added
    2 Cup Frozen Corn
    1 Cup Carrots (diced)
    4 cups Kale (chopped)
    1 tsp Thyme, fresh
    1 tsp Pepper, black
    2 tsp Cumin
    1 tsp Chili powder
    1 Tbsp Cilantro, dried
    1 lime (zest and juice)

Directions

In a large pot heat olive oil over med/high heat, add onions and saute for 2 minutes until soft, then add bell pepper and garlic and saute for another 2 minutes.

Add broth, tomatoes, refried beans, pinto and black beans, carrots, corn and seasonings. Stir and heat to a slow boil; turn heat to low and simmer for 30 minutes. Stir often to incorporate the refried beans.

After 30 minutes stir in kale and lime juice and zest. Stir, taste for seasoning and adjust as desired. Simmer another 10-15 minutes.

Serve and enjoy!



Serving Size: Makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user A-NEW-TARA.






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