Southwest Bean Soup Recipe
- 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
- 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).
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.
Reviews for Southwest Bean Soup
"Very good and very filling. I skipped the cilantro as my sons don't care for it."
"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."
"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! =)"
"wonderful & so satisfying! I've lost 27lbs. &this recipe will be used to help me reach goal! thanks!"
"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!"
"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."
"Nice vegetarian option for Lent."
"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."
"@ 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."
"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!"
"@ 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."
"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."
"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."
"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!"
"sensational, wakes all your tastebubshusband loved it"
"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!"