Southwest Bean Soup

Total Time Prep: 15 min. Cook: 30 min.
Yield 13 servings (3-1/4 quarts)
Test Kitchen Approved
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

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

  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, 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.

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
Recipe Creator

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