Enchilada Bean Soup

Dr. Neal Barnard's Brain Recipe 344 calories per

Enchilada Bean Soup
Enchilada Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/4

    cup mild chili powder

  • 2

    tbsp whole-wheat pastry flour or masa haring

  • 2

    tsp ground cumin

  • 2

    cups canned low-sodium red beans, with liquid

  • 2

    cloves garlic

  • 2

    corn tortillas

  • 1 or 2

    chipotles in adobo sauce (optional)

  • 1

    tbsp chopped fresh oregano (optional)

Directions

1. Combine the chili powder, flour and cumin in a medium saucepan. 2. Place over medium heat and toast for about 2 minutes. If you smell the chili powder starting to get a heavy, bitter aroma, take the pan off the heat immediately. 3. Slowly stir about 1 cup of water into the pot until you have a semi-thick sauce. 4. Add the remaining ingredients, bring to a simmer and simmer for about 5 minutes. Options: If you use the chipotles and/or oregano, add them when you add the beans. 5. Puree the soup using an immersion blender, adding extra water as needed to achieve a thick but not pasty texture.

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