Bean and Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
1 Tbsp Olive Oil1.5 cup Onions (diced)1 cup Green Peppers (diced)3 cloves Garlic (minced)2 cup Black Beans (drained and rinsed)2 cup Pinto Beans (drained and rinsed)3 cups Old el Paso Refried Beans - Fat Free (2 cans)6 cup Chicken Broth - Low Sodium3 cup Canned Diced Tomatoes - No Salt Added 2 Cup Frozen Corn1 Cup Carrots (diced)4 cups Kale (chopped)1 tsp Thyme, fresh1 tsp Pepper, black2 tsp Cumin1 tsp Chili powder1 Tbsp Cilantro, dried1 lime (zest and juice)
In a large pot heat olive oil over med/high heat, add onions and saute for 2 minutes until soft, then add bell pepper and garlic and saute for another 2 minutes.
Add broth, tomatoes, refried beans, pinto and black beans, carrots, corn and seasonings. Stir and heat to a slow boil; turn heat to low and simmer for 30 minutes. Stir often to incorporate the refried beans.
After 30 minutes stir in kale and lime juice and zest. Stir, taste for seasoning and adjust as desired. Simmer another 10-15 minutes.
Serve and enjoy!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
Add broth, tomatoes, refried beans, pinto and black beans, carrots, corn and seasonings. Stir and heat to a slow boil; turn heat to low and simmer for 30 minutes. Stir often to incorporate the refried beans.
After 30 minutes stir in kale and lime juice and zest. Stir, taste for seasoning and adjust as desired. Simmer another 10-15 minutes.
Serve and enjoy!
Serving Size: Makes 22 1-cup servings
Number of Servings: 22
Recipe submitted by SparkPeople user A-NEW-TARA.
Nutritional Info Amount Per Serving
- Calories: 104.0
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 221.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.7 g
- Protein: 5.6 g
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