Taco soup
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3.25 cup black beans (from 0.75 cup dried)3+ cups of water1 large onion, diced2 celery stalks, diced1 can salt-free corn (drained, rinsed)1 small can chopped tomatoes (230g)1 bell pepper (any colour), diced1 cup spinach, roughly chopped3 bay leaves 1 Tbsp cumin1 Tbsp chili powdersalt to taste
1. Prepare the beans. Wash the beans in a medium-large pot, then add about 3 cups of water and the bay leaves to the pot. Cover and bring the contents to a boil for 30 minutes.
While the beans are boiling, you might want to check on them every so often to make sure they are not burning (add water as necessary) and also to skim off the foam that forms on top of the water.
2. When the beans have been boiling for 30 minutes, add the onion and celery, then return the pot to boil for another 10 minutes.
3. Add the corn, tomatoes, bell peppers and spices. Cook for another 10 minutes until the beans are almost tender.
4. Add the spinach and cook for another 2 minutes or so until wilted.
5. Remove the bay leaves.
Serving Size: makes 4 ~2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TREWESTERRE.
While the beans are boiling, you might want to check on them every so often to make sure they are not burning (add water as necessary) and also to skim off the foam that forms on top of the water.
2. When the beans have been boiling for 30 minutes, add the onion and celery, then return the pot to boil for another 10 minutes.
3. Add the corn, tomatoes, bell peppers and spices. Cook for another 10 minutes until the beans are almost tender.
4. Add the spinach and cook for another 2 minutes or so until wilted.
5. Remove the bay leaves.
Serving Size: makes 4 ~2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TREWESTERRE.
Nutritional Info Amount Per Serving
- Calories: 297.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 329.3 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 16.1 g
- Protein: 17.1 g
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