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Southwest Bean Soup Recipe

Southwest Bean Soup 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
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:13 servings

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup frozen corn
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro

Directions

  • 1. In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro. Yield: 13 servings (3-1/4 quarts).

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.

Reviews for Southwest Bean Soup

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MY REVIEW
Reviewed Sep. 29, 2013

"Very good and very filling. I skipped the cilantro as my sons don't care for it."

MY REVIEW
Reviewed Nov. 13, 2012

"This is so yummy. My family loved it. I did use my own stock as I had some frozen, but I didn't have any cilantro on hand. (I'll be sure to pick some up next time.) I also added some leftover shredded poached chicken because it was in the fridge, but even without it the soup is great. As some other reviewers suggested, we topped this with sour cream and shredded cheese. This will be a regular addition to my soup recipes. It is perfect for cold fall and winter nights and it made a huge pot, so there was plenty leftover for the next day's lunch."

MY REVIEW
Reviewed Mar. 3, 2012

"This is a FANTABULOUS recipe!!! I am NOT a fan of beans at all, unless they are green beans HaHa but I loved this soup!! My Fiancee' Sam loved it even more than I did. He topped it with a little cheddar cheese and some sour cream, but since I am watching what I eat for bikini season here soon... I didn't and it was still great !! The only thing I did different was opted the green pepper for 1/2 red 1/2 yellow and 1 whole orange pepper because I hate cooked green peppers but I also added some crushed red pepper flakes to add spice to balance off the sweet taste of the extra peppers. Extra cumin, like a tsp, cause Sam and I love cumin (and it's good for your digestive system) and some more corn. I ended up having to add more beef broth to the left over soup, which was even better because it was fresher with new broth heated thru rather than left over broth that's been sitten there a day. Don't simmer it, but rather heat it up quickly as the broth gathers the flavors of the soup BUT that the veggies don't get all mooshy.

I even got to share this with my soon to be in laws, who are SUPER PICKY about everything they eat... and they loved this too!! A+++ Thanks for sharing! =)"

MY REVIEW
Reviewed Feb. 5, 2012

"wonderful & so satisfying! I've lost 27lbs. &

this recipe will be used to help me reach goal! thanks!"

MY REVIEW
Reviewed Apr. 9, 2011

"Everyone loved this soup we made and decided to drizzle corn chips on top, maybe not so healthy at this point ... But sooo good.."

MY REVIEW
Reviewed Mar. 27, 2011

"This was delicious! I did make my own broth using Tones paste. I didn't have the cilantro either, and I did add a little ground round. My husband and daughter and I really liked this soup! It was hearty, had a great flavor and it is a keeper for sure!"

MY REVIEW
Reviewed Mar. 23, 2011

"I agree this is a great recipe since I've been using it for about 10 years in my Tea Room. I've changed it a little over the years & included the changed version in my Tea Room cookbook I published last year.

I now use Fat free, low sodium chicken broth, dried minced garlic works when fresh is not available, green onions sliced thin, saving some for the garnish . I serve it with Light or fat-free sour cream, low fat shredded cheese, & baked tortilla chips on the side for garnish. If there is any leftovers I cook it longer until thick & use it for a dip....great! I also belonged to weight watchers back then too."

MY REVIEW
Reviewed Mar. 23, 2011

"This soup is wonderful and we could not stop eating it!! We are not green pepper fans so we added a can of navy beans. Great soup!"

MY REVIEW
Reviewed Mar. 23, 2011

"Nice vegetarian option for Lent."

MY REVIEW
Reviewed Mar. 23, 2011

"I make a soup similar to this recipe but add ground turkey with it! Delicious!!"

MY REVIEW
Reviewed Mar. 23, 2011

"I made this yesterday. I don't ever have canned beans so I cooked some dried black beans. It's really good and refreshingly light for a bean soup. Great for warmer weather."

MY REVIEW
Reviewed Mar. 22, 2011

"@ 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."

MY REVIEW
Reviewed Mar. 22, 2011

"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!"

MY REVIEW
Reviewed Mar. 22, 2011

"@ 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."

MY REVIEW
Reviewed Mar. 22, 2011

"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."

MY REVIEW
Reviewed Mar. 22, 2011

"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."

MY REVIEW
Reviewed Mar. 22, 2011

"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!"

MY REVIEW
Reviewed Mar. 22, 2011

"sensational, wakes all your tastebubs

husband loved it"

MY REVIEW
Reviewed Mar. 22, 2011

"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!"

MY REVIEW
Reviewed Feb. 3, 2010

"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."

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