More Great Recipes: Beans | Misc. Soup/Stew | Soup | Stove

El Paso Bean Soup


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

1 medium onion, chopped
1 medium carrot, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 cups reduced-sodium beef broth
1 can (16 ounces) fat-free refried beans
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/3 cups cubed fully cooked lean ham
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
2 medium tomatoes, chopped


In a large saucepan, saute the onion, carrot and garlic in oil until tender. Stir in broth and refried beans; whisk until smooth. Stir in the beans, ham, parsley, cumin, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the tomatoes and heat through. Yield: 6 servings (2-1/4 quarts).


Nutritional Analysis: One serving (1-1/3 cups) equals 289 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 1,145 mg sodium, 37 g carbohydrate, 12 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.





Pairs Well With


Notes

This is really tasty. I added spicy refried beans as well to give it a little extra kick. Very filling with some crusty bread.

From Light and Tasty

Yield: 6 servings (2-1/4 quarts).

Nutritional Analysis: One serving (1-1/3 cups) equals 289 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 1,145 mg sodium, 37 g carbohydrate, 12 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

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