Quick Black Bean and Tomato Mexican Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb bacon1 medium pepper, chopped,1 medium onion, chopped,3 garlic cloves1 can of black beans (or your favorite kind of bean)1 can of corn (can substitute frozen)1 can of stewed tomatoes1 cup of water1-2 tsp of cumin powder
Cook bacon until crispy. Remove bacon from pan and drain off fat, leaving a slight amount for cooking pepper, onion and garlic in. Return pan to medium heat and add pepper, onion and garlic. Cook until just tender, approx. 10 minutes. Add cooked bacon, bean, corn, tomatoes, water and cumin. Simmer over medium-low heat for approx 15 minutes until bubbly and flavors have blended. Serve with sourdough bread to dip in soup and a tablespoon of sourcream on top of the soup.
Note: You can substitute sausage for the bacon as well as using any type of canned beans like pinto, navy, black, ect. I have also used tomato sauce instead of the stewed tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user JANELF.
Note: You can substitute sausage for the bacon as well as using any type of canned beans like pinto, navy, black, ect. I have also used tomato sauce instead of the stewed tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user JANELF.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 6.0 g
- Cholesterol: 9.0 mg
- Sodium: 360.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.4 g
- Protein: 10.6 g
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