Quick' N Easy Mexican Bean Soup

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This easy to make soup for lunch will have you licking your spoon, and maybe even your bowl!

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

4slices bacon diced
1each onion chopped
30ounces pinto beans undrained
10½ounces chicken broth one can
½cup water
cup cilantro
cup picante sauce *
* not incl. in nutrient facts

Directions

In a 3 quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14½ ounce can whole tomatoes, ½ teaspoon ground cumin, 1 tablespoon chile powder and 3 small cloves garlic (crushed and sautéed with onion).

First published: last updated: 2015-01-30

 

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 27620% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 961mg 40%
Total Carbohydrate 13g 13%
Dietary Fiber 11g 43%
Sugars g
Protein 32g
Vitamin A 1% Vitamin C 7%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 
 

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