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Southwestern Bean Soup Recipe

Southwestern Bean Soup Recipe

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. —Jackie Hacker, Seville, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings

Ingredients

  • 1 large onion, chopped
  • 1 teaspoon canola oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1-1/2 cups fresh or frozen corn
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/8 to 1/4 teaspoon hot pepper sauce

Directions

  • 1. In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup: 129 calories, 1g fat (trace saturated fat), 0mg cholesterol, 481mg sodium, 24g carbohydrate (5g sugars, 6g fiber), 7g protein

Reviews for Southwestern Bean Soup

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MY REVIEW
Reviewed Sep. 12, 2013

"Nice one"

MY REVIEW
Reviewed Sep. 12, 2013

"<>"

MY REVIEW
Reviewed Feb. 11, 2011

"I make this often and it's always well received. We love it!"

MY REVIEW
Reviewed Jan. 4, 2011

"I have made this recipe numerous times because it is so delicious and uses items readily available in the pantry. It makes a large batch that lasts several days and it is hearty enough for a meal. Love it!!"

MY REVIEW
Reviewed Dec. 19, 2010

"This is a very quick, almost no effort meal. We serve it with tortilla chips."

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