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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 675.9 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 10.1 g
  • Protein: 10.2 g

View full nutritional breakdown of Gluten Free Vegetarian Enchilada Bean Soup calories by ingredient
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Gluten Free Vegetarian Enchilada Bean Soup

Submitted by: AUBREYJO

Introduction

We loved the chicken slow cooker stew, and an enchilada soup I found on here... I couldn't find them again, so I typed up my own. It was good! We loved the chicken slow cooker stew, and an enchilada soup I found on here... I couldn't find them again, so I typed up my own. It was good!
Number of Servings: 8

Ingredients

    In a pan saute:
    2 TBS Olive Oil
    1/2 onion, chopped
    5 cloves garlic

    When onions are clear, add:
    tsp cumin
    1/2 cup enchilada sauce
    2 cups veggie broth
    2 celery stalks, chopped, with leaves
    16 baby carrots

    Let boil for about 20 minutes. Add:
    1 can of tomato chunks
    1 can of pinto beans (rinsed)
    1 can of black beans (rinsed)
    1 can of white beans (rinsed)

    When this comes to a boil, chop up 4 corn tortillas in small peices, and boil again for about 7 minutes.

    Serve in a bowl with a dollop of sour cream/yogurt and guacamole.

Directions

see ingredient list. Guacamole and sour cream are not calculated in this recipe.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.






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