Quick Black Bean and Tomato Mexican Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 6.0 g
  • Cholesterol: 9.0 mg
  • Sodium: 360.2 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 10.6 g

View full nutritional breakdown of Quick Black Bean and Tomato Mexican Soup calories by ingredient


Introduction

I created this when I was searching for a low-fat, low-calorie bean dish. This is so easy to make, and you can switch ingredients to use what ever you have on hand. I created this when I was searching for a low-fat, low-calorie bean dish. This is so easy to make, and you can switch ingredients to use what ever you have on hand.
Number of Servings: 6

Ingredients

    1/2 lb bacon
    1 medium pepper, chopped,
    1 medium onion, chopped,
    3 garlic cloves
    1 can of black beans (or your favorite kind of bean)
    1 can of corn (can substitute frozen)
    1 can of stewed tomatoes
    1 cup of water
    1-2 tsp of cumin powder

Directions

Cook bacon until crispy. Remove bacon from pan and drain off fat, leaving a slight amount for cooking pepper, onion and garlic in. Return pan to medium heat and add pepper, onion and garlic. Cook until just tender, approx. 10 minutes. Add cooked bacon, bean, corn, tomatoes, water and cumin. Simmer over medium-low heat for approx 15 minutes until bubbly and flavors have blended. Serve with sourdough bread to dip in soup and a tablespoon of sourcream on top of the soup.

Note: You can substitute sausage for the bacon as well as using any type of canned beans like pinto, navy, black, ect. I have also used tomato sauce instead of the stewed tomatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user JANELF.