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Hot Peppered Pinto Soup with Garlic

Yield 2 servings (serving size: 1 1/4 cups)

Ingredients

  • Vegetable cooking spray
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1 (16-ounce) can pinto beans, drained

Nutrition Information

  • calories 269
  • caloriesfromfat 10 %
  • fat 2.9 g
  • satfat 0.6 g
  • monofat 0.7 g
  • polyfat 0.9 g
  • protein 15 g
  • carbohydrate 48.8 g
  • fiber 8.2 g
  • cholesterol 0.0 mg
  • iron 5.9 mg
  • sodium 642 mg
  • calcium 111 mg

How to Make It

  1. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 3 minutes. Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil. Stir in half of beans; cover, reduce heat, and simmer 10 minutes.

  2. Place soup in a food processor or blender, and process until smooth. Return to pan; stir in remaining beans. Cook until thoroughly heated.