Taco Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 157.6
- Total Fat: 1.6 g
- Cholesterol: 34.4 mg
- Sodium: 405.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 4.1 g
- Protein: 19.8 g
View full nutritional breakdown of Taco Bean Soup calories by ingredient
Introduction
I normally use canned "chili beans" instead of the Dennison's and Stewed Mexican tomatoes instead of Italian but had to improvise with what I had in the pantry today. This soup is low in fat, high in protein and really sticks with you. Plus it is low in calories so you can enjoy a low-fat corn muffin with it.Enjoy! I normally use canned "chili beans" instead of the Dennison's and Stewed Mexican tomatoes instead of Italian but had to improvise with what I had in the pantry today. This soup is low in fat, high in protein and really sticks with you. Plus it is low in calories so you can enjoy a low-fat corn muffin with it.
Enjoy!
Number of Servings: 8
Ingredients
-
1.25 lbs. (20 oz.) Jenni-O Extra Lean Ground Turkey Breast
1 Pkgs. McCormick's Taco Seasoning
1 Can(15 oz.) Ranch Style Beans
1 Can (15 oz.) Dennison's fat-free Vegetarian Chili
2 Cans (14.5 oz. ea.) S & W Stewed Italian Tomatoes
1 Can (15 oz.) S & W Black Beans (50% less sodium)
1 Can (15.5 oz.) Green Giant Great Northern Beans
1/4 Red bell pepper
1/2 medium purple onion
Directions
Brown turkey with onion & bell pepper in dutch oven. Drain and rinse black & northern beans. Add all beans along with tomatoes and taco seasoning to dutch oven. Simmer for a couple of hours. You can also make in crock-pot.
Number of Servings: 8
Recipe submitted by SparkPeople user CHERVM.
Number of Servings: 8
Recipe submitted by SparkPeople user CHERVM.
