Read reviews (21)
Rate recipe
I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: "It's out of this world!" And, "It's the best soup I've ever eaten!" —Marianne Brown, Glendale, Arizona
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 95 calories, trace fat (trace saturated fat), 2 mg cholesterol, 459 mg sodium, 18 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Southwest Bean Soup in Healthy Cooking December/January 2009, p25
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 22, 2011 by kathidahl
@ vieux..I suggest you divorce yourself from this site...you obviously only post to denigrate the recipes and to try to demonstrateto us how superior you are.
Reviewed on Mar. 22, 2011 by dylan's mama
Ditto to what toothfairylin said--If you have not tried the recipe, please refrain from writing a review. No one is interested in hearing criticism from one who have never even made the recipe! I loved this recipe and made a few changes to suit my families taste buds. We added some low-fat spicy Italian sausage, a variety of veggies, substituted one can of pinto beans for one of the cans of black beans and some hot pepper flakes. Yummy!
Reviewed on Mar. 22, 2011 by toothfairylin
@ vieux: I'm sorry, but I find it unnecessary to "rate" a recipe you have not made if you are only going to berate the submitter regarding the ingredients used! In looking at your other posts, many times you are critical of the ingredients of the way it is put together. It is one thing to suggest a change or tell us how YOU made it but your "tone" is very snobbish.
Reviewed on Mar. 22, 2011 by vieux
I'll make my own version thank you. I'm not a member of a weight loss group and I do NOT use canned broths. If you are serious about your health and what you want, make your own stocks, reduce and freeze as ice cubes. Cut out all the salt and crap that goes into a can then start again. It actually doesn't hurt as well to chop your own tomatoes.
Reviewed on Mar. 22, 2011 by Nonnybee
I have made this soup for many years but I use the diced tomatoes with basil and garlic. It's nice to get WW recipes..thanks for sharing.
Reviewed on Mar. 22, 2011 by mknuzma
Very good! I used 2 cups vegetable broth & 1 cup water for the liquid. To thicken it up, reduce the liquid a bit & after it is done simmering, puree about 2 cups of it & add back in. Stir & enjoy!
Reviewed on Mar. 22, 2011 by pat young
sensational, wakes all your tastebubshusband loved it
sensational, wakes all your tastebubs
husband loved it
Reviewed on Mar. 22, 2011 by makalove
Delicious and so easy! i used a red bell in place of the green bell because we don't like the greens, and i knew my Husband wouldn't like it without meat so i added some diced chicken and used chicken broth instead of beef broth. Oh, and fresh green chiles instead of canned, because i always have them on hand. i also tossed in a couple of jalapenos and a dash of habanero powder, because my family likes it HOT!
Reviewed on Mar. 22, 2011 by btaylor123
Really good and easy, and delicious with some warm tortillas on the side! We don't like green peppers, so I just added a little more onion. Also used Rotel instead of plain canned tomatoes for a little extra spice. Next time I might try stirring in some fat-free refried beans to thicken it up a bit, but this is great just as is.
Reviewed on Feb. 03, 2010 by cheriwinkle
This is a very good. fresh-tasting soup. I used mild chili powder for the group I made it for and it had just a nice amount of spiciness. If you like things fairly hot, add hot chili powder, cayenne, or Tabasco to taste. Makes 13 servings for sure. I'm adding this to my 'use regularly' folder.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013