Thick and Hearty Tex-Mex Soup
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| request from: "welldone" <welld...@yahoo.net> |
| does anyone have a recipe for soups which have beans as the main |
| ingredient? |
| i am particularly interested in pinto beans and a southwestern flavor. |
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| |
| this is one of my favorites. |
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| recipe by :michele wilson |
| serving size : 8 |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 16 oz. | fat-free refried beans |
| 4 oz. | green chiles -- drained and diced |
| 10-3/4 oz. | low sodium tomato soup, canned |
| 10-3/4 oz. | reduced fat reduced sodium cream of |
| | mushroom soup |
| 14-1/2 oz. | no salt added stewed tomatoes -- stewed |
| 2 can | water |
| 2 clove | garlic -- minced |
| 1 medium | onion -- minced |
| 9 oz. | low sodium canned corn -- drained |
| 1 cup | red wine |
| 1 Tbsp | chili powder |
| 1/2 tsp | cumin |
| 1/4 tsp | pepper |
| 1/2 cup | rice -- uncooked |
| 1/2 tsp | oregano |
| 1 cup | low sodium cheddar cheese -- shredded |
| 2 oz. | red and green bell peppers |
| 1/2 cup | rice -- uncooked |
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| combine all the ingredients, except cheese, in a large pot or dutch oven. |
| stir to breakup beans. heat over medium heat until soup comes to a boil. |
| reduce heat to low and simmer for 30 minutes. sprinkle with cheese before |
| serving. |
| |
| per serving: 299 calories; 7g fat (21.3% calories from fat); 10g protein; |
| 46g carbohydrate; 3g dietary fiber; 18mg cholesterol; 426mg sodium. |
| exchanges: 2 1/2 grain(starch); 1/2 lean meat; 1 vegetable; 1 fat. |
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| (ID: 12307) Mirror: rec.food.recipes: Wed, Jun 11, 2003 |