Two-Bean Soup

recipe
This "from-the-pantry" soup gets its hot and spicy Tex-Mex flavor from taco seasoning, green chiles, and cilantro.

Yield:

4 servings (serving size: 1 1/4 cups soup, 1 teaspoon sour cream, and 1 tablespoon cilantro)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 26 Minutes

Nutritional Information

Calories 145
Fat 0 g
Satfat 0 g
Protein 7 g
Carbohydrate 26.7 g
Cholesterol 1 mg
Iron 2.1 mg
Sodium 744 mg
Caloriesfromfat 0 %
Fiber 7.6 g
Calcium 63 mg

Ingredients

Cooking spray
1 1/2 cups frozen vegetable seasoning blend (such as McKenzie's)
2 tablespoons 40%-less-sodium taco seasoning
1 cup fat-free, less-sodium beef broth
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes and green chiles, un-drained
1/8 teaspoon hot sauce
4 teaspoons fat-free sour cream
1/4 cup chopped fresh cilantro

Preparation

Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add vegetable seasoning blend; cook 5 minutes or until tender. Stir in taco seasoning; cook 1 minute, stirring constantly.

. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Ladle into bowls, and top with sour cream and cilantro.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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