Spicy Bean & Veggie Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 179.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 276.9 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 9.1 g
- Protein: 7.9 g
View full nutritional breakdown of Spicy Bean & Veggie Soup calories by ingredient
Introduction
Primarily a bean soup, with tomatoes, chiles, corn, onion & spices. Can easily be made low-sodium by leaving out one ingredient. Primarily a bean soup, with tomatoes, chiles, corn, onion & spices. Can easily be made low-sodium by leaving out one ingredient.Number of Servings: 10
Ingredients
-
1 15 oz Can Pinto Beans, no salt added
1 15 oz Can Kidney Beans, no salt added
1 15 oz Can Pinto Beans, no salt added
1 15 oz Can Whole Kernel Corn, no salt added
1 14.5 oz Can Diced Tomatoes
1 10 oz Can Original Rotel
2 tbs Penzey's Arizona Dreaming Spice, salt free
1 Packet Dry Ranch Dressing Mix (omit this item to keep
the soup low sodium)
1 Tbs Grapeseed or Olive Oil
2 cups Water
Tips
Cook & add one lb of Ground Round or Chopped Pork if you like meat in the soup. Calories must be recalculated, of course.
Directions
Chop & saute onion in oil in stock pot.
Add all other ingredients.
Mix & bring to a boil.
Boil 5 min over med-high heat.
Simmer up to 30 min to blend flavors.
Serving Size: Makes 10 cups. Nutrition info is calculated for 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BARBIEONSP.
Add all other ingredients.
Mix & bring to a boil.
Boil 5 min over med-high heat.
Simmer up to 30 min to blend flavors.
Serving Size: Makes 10 cups. Nutrition info is calculated for 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user BARBIEONSP.