South of the Border Bean Soup
- Number of Servings: 4
Ingredients
1 tsp Vegetable Oil1/2 medium onion - chopped1 can (15 oz) red beans1 can (15 oz) black beans1 can (14 1/2 oz) diced tomatoes seasoned with garlic and onions1 garlic clove - minced1 cup frozen yellow corn1 tsp chili powder1/2 tsp ground cumin1 can (14 oz) vegetable brothJuice of 1/2 lime
1. Heat oil in soup pot over medium heat. Add chop onion to pot. Stir from time to time.
2. Drain and rinse red beans and add to pot. Add the black beans with their juice. Add the garlic, corn, chili powder, and cumin to pot. Stir well. Add broth and lime juice. Bring the mixture to a boil. Reduce the heat to low and simmer 7-10 minutes.
Serving options: Crumble corn chips and/or sprinkle cheese over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user KNEWLON.
2. Drain and rinse red beans and add to pot. Add the black beans with their juice. Add the garlic, corn, chili powder, and cumin to pot. Stir well. Add broth and lime juice. Bring the mixture to a boil. Reduce the heat to low and simmer 7-10 minutes.
Serving options: Crumble corn chips and/or sprinkle cheese over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user KNEWLON.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 708.0 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 9.8 g
- Protein: 9.2 g
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