Spicy Bean & Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 15 oz Can Pinto Beans, no salt added1 15 oz Can Kidney Beans, no salt added1 15 oz Can Pinto Beans, no salt added1 15 oz Can Whole Kernel Corn, no salt added1 14.5 oz Can Diced Tomatoes1 10 oz Can Original Rotel2 tbs Penzey's Arizona Dreaming Spice, salt free1 Packet Dry Ranch Dressing Mix (omit this item to keep the soup low sodium)1 Tbs Grapeseed or Olive Oil2 cups Water
Chop & saute onion in oil in stock pot.
Add all other ingredients.
Mix & bring to a boil.
Boil 5 min over med-high heat.
Simmer up to 30 min to blend flavors.
Serving Size: Makes 10 cups. Nutrition info is calculated for 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BARBIEONSP.
Add all other ingredients.
Mix & bring to a boil.
Boil 5 min over med-high heat.
Simmer up to 30 min to blend flavors.
Serving Size: Makes 10 cups. Nutrition info is calculated for 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BARBIEONSP.
Nutritional Info Amount Per Serving
- Calories: 179.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 276.9 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 9.1 g
- Protein: 7.9 g
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