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Two-Bean Soup

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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)
January 2008
RECIPE BY Oxmoor House

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

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