Red Pepper, Jalapeno and Pink Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 58.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 463.1 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 4.4 g
- Protein: 2.9 g
View full nutritional breakdown of Red Pepper, Jalapeno and Pink Bean Soup calories by ingredient
Introduction
This is the original recipe. My kids love things spicy, so I will add 2 jalapenos next time This is the original recipe. My kids love things spicy, so I will add 2 jalapenos next timeNumber of Servings: 8
Ingredients
-
3 Bell Pepper, Red
Onions, 1 medium
Garlic, 2 cloves)
Jalapeno Peppers, 1 pepper
Vegetable Broth, 2.5 cup )
Goya Pink Beans, 1 can)
Basil, 2 tbsp
Directions
Slice both kinds of peppers, onions and garlic. Place in large pan with broth and bring to boil. Turn down heat and simmer for 15 minutes then add can of beans drained. Cook for 5 minutes more til veggies are soft and beans are heated through.
Strain the veggies from the brothand return the broth to the pan.
Puree the veggies and beans until smooth, then return veggie mix to the broth and reheat.
Add chopped Basil leaves to the soup for garnish.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user LAINGMOM.
Strain the veggies from the brothand return the broth to the pan.
Puree the veggies and beans until smooth, then return veggie mix to the broth and reheat.
Add chopped Basil leaves to the soup for garnish.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user LAINGMOM.
