Two-Bean Soup

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

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Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 7g
  • Carbohydrate: 26.7g
  • Cholesterol: 1mg
  • Iron: 2.1mg
  • Sodium: 744mg
  • Calories from fat: 0%
  • Fiber: 7.6g
  • Calcium: 63mg


  • 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


  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.
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