PInto Bean & Vegetable Soup

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* Exported from MasterCook II *

 

Pinto Bean & Vegetable Soup

 

Recipe By : 500 Practically Fatfree One Pot Recipes

Serving Size : 8 Preparation Time :0:20

Categories : Beans Lowfat

Soups

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups broth

1 medium onion -- diced

1 medium red bell pepper -- diced

1 cup diced zucchini

1 medium carrot -- diced

2 cloves garlic -- minced

1 jalapeno -- minced

2 cups low-sodium canned pinto beans -- liquid

reserved

1 medium potato -- diced

3 1/2 cups low-sodium canned tomatoes, drained -- chopped

2 tablespoons sugar

1 tablespoon chili powder

1 tablespoon dried oregano

1 teaspoon ground cumin

1 teaspoon hot pepper sauce

2 teaspoons dried thyme

1/4 teaspoon ground black pepper

1/4 cup diced red onion

 

1. Heat 1/4 cup broth in a large pot. Add onion, bell pepper,

zucchini, carrot, garlic, and jalapeno. Saute until bell pepper

begins to soften, about 5 minutes.

 

2. Stir in remaining broth, beans with liquid, potato, tomatoes,

sugar, chili powder, oregano, cumin, hot pepper sauce, thyme, and

black pepper. Bring to a boil, reduce heat, and simmer until potatoe

is just tender, about 20 minutes.

 

3. Transfer to individual bowls, top with diced red onion, and serve.

 

Per serv: 150, 1 g fat, 103 mg sod

 

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