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Two-Bean Soup

Prep time 5 mins
Cook time 26 mins
Yield 4 servings (serving size: 1 1/4 cups soup, 1 teaspoon sour cream, and 1 tablespoon cilantro)
This "from-the-pantry" soup gets its hot and spicy Tex-Mex flavor from taco seasoning, green chiles, and cilantro.

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

Nutrition 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

How to Make It

  1. 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.

  2. . 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.

Oxmoor House Healthy Eating Collection