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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 1.6 g
  • Cholesterol: 34.4 mg
  • Sodium: 405.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 19.8 g

View full nutritional breakdown of Taco Bean Soup calories by ingredient
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Taco Bean Soup

Submitted by: NORCALGAL2

Introduction

I normally use canned "chili beans" instead of the Dennison's and Stewed Mexican tomatoes instead of Italian but had to improvise with what I had in the pantry today. This soup is low in fat, high in protein and really sticks with you. Plus it is low in calories so you can enjoy a low-fat corn muffin with it.

Enjoy!
I normally use canned "chili beans" instead of the Dennison's and Stewed Mexican tomatoes instead of Italian but had to improvise with what I had in the pantry today. This soup is low in fat, high in protein and really sticks with you. Plus it is low in calories so you can enjoy a low-fat corn muffin with it.

Enjoy!

Number of Servings: 8

Ingredients

    1.25 lbs. (20 oz.) Jenni-O Extra Lean Ground Turkey Breast
    1 Pkgs. McCormick's Taco Seasoning
    1 Can(15 oz.) Ranch Style Beans
    1 Can (15 oz.) Dennison's fat-free Vegetarian Chili
    2 Cans (14.5 oz. ea.) S & W Stewed Italian Tomatoes
    1 Can (15 oz.) S & W Black Beans (50% less sodium)
    1 Can (15.5 oz.) Green Giant Great Northern Beans
    1/4 Red bell pepper
    1/2 medium purple onion



Directions

Brown turkey with onion & bell pepper in dutch oven. Drain and rinse black & northern beans. Add all beans along with tomatoes and taco seasoning to dutch oven. Simmer for a couple of hours. You can also make in crock-pot.

Number of Servings: 8

Recipe submitted by SparkPeople user CHERVM.






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