Kidney Bean and Corn soup

Name: Kidney Bean and Corn soup Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 Tbsp vegetable oil; 1/4 medium onion finely chopped; 1 green bell pepper seeded and diced; 1 jalepeno pepper seeded and minced; 1 can (14 oz) diced tomatoes with juices; 1 can (12 oz) corn or hominy (posole) rinsed and drained; 1 can (15 oz) red kidney beans rinsed and drained; 1 cup water; 2 tbsp prepared Mole sauce; 1 cup cooked brown rice

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 8

Ingredients

1 Tbsp vegetable oil1/4 medium onion, finely chopped1 green bell pepper, seeded and diced1 jalepeno pepper, seeded and minced1 can (14 oz) diced tomatoes with juices1 can (12 oz) corn or hominy (posole), rinsed and drained1 can (15 oz) red kidney beans, rinsed and drained1 cup water2 tbsp prepared Mole sauce1 cup cooked brown rice

Directions

In soup pot, saute onion and peppers in oil over medium-high heat until onion is soft, about 4 to 5 minutes.

Add remaining ingredients except rice.

Bring to a boil. Reduce heat and simmer for 10 minutes, covered. Stir in rice.

Makes 8 servings of about 1 cup each.

Traditionally served with tortilla chips.

Number of Servings: 8

Recipe submitted by SparkPeople user MANIC_GEISHA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 106.4
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 180.6 mg
Total Carbs: 18.3 g
Dietary Fiber: 4.0 g
Protein: 3.5 g

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