Creamy Bean Soup - SB1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup, chopped onion1 cup chopped green peppers1 cup, diced celery 3 cloves Garlic 1 tbsp. Olive Oil1 15.5 oz black Beans1 15.5 oz can pinto beans1 15.5oz. Can chopped Tomatoes - no salt added3 cubes chicken bouillon2 cups water1 tbsp crushed bay leaf1 tbsp Oregano, ground1 tbsp ground cumin1 tbsp Salt 1 tbsp black Pepper1 tbsp low fat cream cheese
1. In a large pan, heat the oil, then add the onion, green peppers, celery, and garlic. Cook until the onions are clear and the other ingredients are cooked.
2. Add the beans and tomatoes with the liquid in the can. Heat through over medium heat.
3. Add the bouillon cubes and water along with all spices.
4. Heat through for 10 minutes or until the soup is completely hot.
5. Put about 1/2 of soup in a bowl and use submersible blender to blend the mixture until slightly chunky. Pour back into the pot and reheat.
6. Spoon into bowls. Add the cream cheese and sprinkle more bay leaf on top. Serve hot.
Serving Size: 4 3-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIEZ3146.
2. Add the beans and tomatoes with the liquid in the can. Heat through over medium heat.
3. Add the bouillon cubes and water along with all spices.
4. Heat through for 10 minutes or until the soup is completely hot.
5. Put about 1/2 of soup in a bowl and use submersible blender to blend the mixture until slightly chunky. Pour back into the pot and reheat.
6. Spoon into bowls. Add the cream cheese and sprinkle more bay leaf on top. Serve hot.
Serving Size: 4 3-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIEZ3146.
Nutritional Info Amount Per Serving
- Calories: 361.3
- Total Fat: 6.4 g
- Cholesterol: 1.8 mg
- Sodium: 1,089.3 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 17.9 g
- Protein: 18.4 g
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