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1-3/4 qt. or 7 servings, 1 cup each
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Garnish individual servings of soup with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, chopped red peppers and chopped cilantro.
Beans and peas, such as lentils, black beans, kidney beans and garbanzo beans (chickpeas), can be used to add color, flavor and texture to your favorite soup or salad.
When using canned beans, simply drain the beans, then rinse well before using as directed. Since brands of beans vary in firmness, experiment with different brands until you find one you like. Dried beans on the other hand require a soaking process to make them edible. Start by washing the beans to remove any outside dirt. To quick-soak the beans, cover beans with 3 to 4 inches of water then bring to a boil. Cook 2 min. then cover the pot and remove from heat. Let stand at room temperature 1 hour. Drain beans, discarding the water before using as directed. To soak the beans overnight, cover the beans with 3 to 4 inches of water then let stand at least 6 hours or overnight. Drain beans, then discard the water before using as directed.
Family and friends alike are sure to love the warmth and comfort of this low-calorie soup. As a bonus, not only is this soup low in total fat and saturated fat-free but it is also an excellent source of iron and fiber from beans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It really needed extra seasonings so I added cumin, onion and garlic powder, garlic salt and even a beef bouillon cube. I also added hominy for texture because it was not as hearty and more runny than the recipe picture. It still lacked flavor so I added green onion, cilantro and sour cream to garnish. It finally had some mexican flavors, but will not make this recipe again.
I've made this recipe several times, we LOVE it! I add about 1/2 cup extra of brown rice and I season with a little salt. This recipe is great with cornbread on the side.