ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Santa Fe Bean Soup

Prep time 5 mins
Cook time 35 mins
Yield 7 (1-cup) servings.

Ingredients

  • 3 (14 1/4-ounce) cans no-salt-added beef broth
  • 1 (16-ounce) can no-salt-added pinto beans, drained
  • 1 (15-ounce) can no-salt-added red kidney beans, drained
  • 1 (10-ounce) can chopped tomatoes and green chiles, undrained
  • 1 (6-ounce) can no-salt-added tomato paste
  • 1 teaspoon liquid smoke
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 235
  • caloriesfromfat 14 %
  • fat 3.7 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.6 g
  • carbohydrate 33.3 g
  • fiber 5.2 g
  • cholesterol 11 mg
  • iron 0.0 mg
  • sodium 305 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.

Cooking Light The Lazy Gourmet