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
Southwest Bean Soup
Southwest Bean Soup
Prep Time
15 min
Cook Time
30 min
Yield
13 servings (3-1/4 quarts)
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 chiles
- 1 cup frozen corn
- 1-1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup minced fresh cilantro
Directions
- 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.
- Stir in the broth, beans, tomatoes, chiles, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.
Nutrition Facts
1 cup: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 459mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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