Pinto Bean soup with Lime and Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Bush's Pinto Beans, 1 canJalapeno Peppers, .5 pepperOnions, raw, .5 cup, choppedMushrooms, fresh, 1 cup, pieces or slices Salt, 1 tspPepper, black, 1 dashSalsa, 1 cupChicken stock, home-prepared, 1 cup Garlic, 2 clovesLime Juice, 1 lime yieldsCilantro, raw, 2 tbspOlive Oil, 1 tbsp
In a 2 quart saucepan put the olive oil on medium heat. Then add jalapeno and onions, sweat until translucent (approx. 2 mins). Next, add the mushrooms and cook for and additional 2 minutes. Add garlic cook for 1 minute. Then add beans, salsa, salt and pepper. Add enough chicken stock to get to the desired consistency. I like mine chunky and rustic. Bring to a boil and simmer for 20 minutes. Dish into bowls and add the lime and cilantro at the table.
Serving Size: Makes 4 1-cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user CHIEFRYAN.
Serving Size: Makes 4 1-cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user CHIEFRYAN.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 4.4 g
- Cholesterol: 1.8 mg
- Sodium: 1,176.7 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.2 g
- Protein: 6.3 g
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