Old Fashioned Pinto Bean Soup – 43g Carbs, 12g Fiber
From: www.cinnamonhearts.com
Many families have an old-fashioned bean soup recipe that’s
been handed down for generations. This one has been
lightened up in fat and sodium Delicious served with
Black Bean Cornbread.
Recipe from: Magic Beans, 1996 by Patti Bazel Geil.
Nonstick cooking spray
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
2 (15 1/2 oz) cans pinto beans, undrained
1 (14 1/2 oz) can no-added-salt whole tomatoes,
undrained and chopped
1 (4-oz) can diced green chiles, drained
1/2 cup water
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp basil
3 sliced green onions
Coat a saucepan with cooking spray. Place over medium-high
heat until ht. Add bell peppers; sauté 2 minutes. Remove
from heat; add 1 can pinto beans and mash.
Add remaining beans and next 6 ingredients; stir well.
Bring to a boil. Reduce heat and simmer, uncovered,
10 minutes, stirring occasionally. To serve, ladle soup
into bowls and top with green onions.
Makes 6 Servings
Per (1-Cup) Serving: 233 Calories, 1g Total Fat (<1g Sat Fat),
43g Carbs, 12g Dietary Fiber, 0mg Cholesterol, 181mg Sodium,
13g Protein
Exchanges: 3 Starches, 1 Very Lean Meat