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Easy To Make Bean Soup

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Submitted by race

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

¾ 177
CUP ML ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
canned, drained
16 462.4
OUNCES ML/G REFRIED BEANS
canned
2 473
CUPS ML CHICKEN BROTH
1 1
1 1
X X SAUCE
to taste *
2 3E+1
TABLESPOONS ML CILANTRO
chopped
6 9E+1
TABLESPOONS ML MONTEREY JACK CHEESE
grated
6 9E+1
TABLESPOONS ML SOUR CREAM

Directions

Place chopped onion and oil in a large saucepan over med-high heat.

Cook until onions are soft, but not brown.

Coarsely chop green chilies, unless they are already chopped, add to onions.

Add refried beans.

Stir in chicken broth.

Cook and stir until soup is heated through and no lumps remain.

Season to taste with salt and pepper.

(Ingredients are already salty).

Add spice to taste with pepper sauce.

Stir in cilantro just before serving.

Garnish each serving with grated cheese and sour cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 190 43% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 458mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 19g
Vitamin A 3% Vitamin C 18%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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