Taco Bean soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 372.9
- Total Fat: 8.0 g
- Cholesterol: 41.6 mg
- Sodium: 1,301.8 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 15.1 g
- Protein: 25.4 g
View full nutritional breakdown of Taco Bean soup calories by ingredient
Number of Servings: 10
Ingredients
-
2 cans cannellini beans, 439 g each
2 cans red kidney beans 439 g each
1 can garbanzo (chick peas) 454 g
1 can tomato sauce 8 oz
1 can crushed tomato 28 oz
2 cups water
1.3 lbs ground turkey
1 package of reduced sodium taco seasoning mix
2 tbsp olive oil
3 carrots
.5 green pepper
1 cup chopped onion
.5 cup salsa
1 clove garlic
Directions
Cook turkey in separate pan and add taco seasoning according to package instructions.
Take time while turkey is cooking to cut up carrots, green pepper, onions and garlic
In a large soup/stock pot, add 2 tbsp of olive oil and bring to med high heat.
Add carrots, green pepper, onion and garlic and cook until almost soft. ( I like to add parsley, basil etc at this point as well.)
once veggies are soft, add 2 cups of water and bring to boil, add prepared taco meat.
Drain and rinse all beans.
Add can of crushed tomato, tomato sauce and salsa and stir.
Add all beans and stir.
Let heat through on medium heat for about 10 min.
10 x 1.5 cup servings.
Freezes well and I not only eat the soup on it's own, I also often will use it as pasta sauce.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user MRSNEWCOMB.
Take time while turkey is cooking to cut up carrots, green pepper, onions and garlic
In a large soup/stock pot, add 2 tbsp of olive oil and bring to med high heat.
Add carrots, green pepper, onion and garlic and cook until almost soft. ( I like to add parsley, basil etc at this point as well.)
once veggies are soft, add 2 cups of water and bring to boil, add prepared taco meat.
Drain and rinse all beans.
Add can of crushed tomato, tomato sauce and salsa and stir.
Add all beans and stir.
Let heat through on medium heat for about 10 min.
10 x 1.5 cup servings.
Freezes well and I not only eat the soup on it's own, I also often will use it as pasta sauce.
Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user MRSNEWCOMB.