Kidney Bean and Corn soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Kidney Bean and Corn soup calories by ingredient
Introduction
100 cals a serving! Chocolate (in mole sauce), combines exotically with kidney beans, corn, and tomato. A slightly sweet and spicy vegetarian soup. Control the heat with amount of pepper used.Turn the soup into a meal with some cheese and rice. 100 cals a serving! Chocolate (in mole sauce), combines exotically with kidney beans, corn, and tomato. A slightly sweet and spicy vegetarian soup. Control the heat with amount of pepper used.
Turn the soup into a meal with some cheese and rice.
Number of Servings: 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
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.
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.