Southwest Bean Soup

By Hklbrries

“I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: 'It's out of this world!' And, 'It's the best soup I've ever eaten!'”

Marianne Brown, Glendale, AZ

Ingredients

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 3 cans (14 1/2 ounces each) reduced-sodium beef broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 1 cup frozen corn
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup minced fresh cilantro

Details

Servings 13
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer.

Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.

Nutrition Information:
1 cup
95 calories
Trace fat (trace saturated fat)
2 mg cholesterol
459 mg sodium
18 g carbohydrates
5 g fiber
5 g protein

Diabetic Exchanges:
1 starch
1 vegetable