Easy Vegetable-Pinto Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 96.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 722.0 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Easy Vegetable-Pinto Bean Soup calories by ingredient
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Introduction

I love this soup and eat it all the time! It is super easy to make. I use home cooked pinto beans. You can substitute canned, but the sodium count will be different. You can also substitute any other canned or cooked bean of your choice. I love this soup and eat it all the time! It is super easy to make. I use home cooked pinto beans. You can substitute canned, but the sodium count will be different. You can also substitute any other canned or cooked bean of your choice.
Number of Servings: 4

Ingredients

    1/2 cup cooked or canned pinto beans
    1 can vegetable broth
    1 can diced tomatoes
    1/2 cup diced red cabbage
    1/2 cup diced celery
    1/2 cup diced red potato
    1 cup frozen mixed vegetables

Directions

Put the beans, broth and tomatoes in a soup pot over medium high heat. Dice the celery, cabbage, and potato and add to the pot. Bring to a boil, cover, reduce heat to low and simmer 15-20 minutes, until the cabbage is tender. Add frozen vegetables and simmer another 10-15 minutes, depending on how cooked you like your vegetables.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.

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