Southwestern Pinto Bean Soup
Recipe from Diabetic Living

Kick the flavor of the Mexican-style soup up a notch with a sprinkling of cilantro and a squirt of lime juice.


Southwestern Pinto Bean Soup

by 9  people


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Ingredients
  • 2   cups 
    dry pinto beans
  • 5   cups 
    cold water
  • 2  14  ounce can 
    reduced-sodium chicken broth
  • 1/2  cup 
    water
  • 1   
    large onion, chopped
  • 3   
    cloves garlic, minced
  • 1   teaspoon 
    ground cumin
  • 1/4  teaspoon 
    cayenne pepper
  • 1  14 1/2 ounce can 
    fire-roasted diced tomatoes, undrained
  •  
    Shredded reduced-fat Monterey Jack cheese (optional)
  •  
    Snipped fresh cilantro and/or sliced green onions (optional)
  •  
    Desired crackers (optional)
Directions
1.
Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2.
In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
Nutrition information
Per Serving: cal. (kcal) 254, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 46, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 10, sugar (g) 3, pro. (g) 16, vit. A (IU) 291.54, vit. C (mg) 14.17, Thiamin (mg) 0.44, Riboflavin (mg) 0.14, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 330.61, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 477, Potassium (mg) 916, calcium (mg) 90.87, iron (mg) 3.6, Vegetables () 0.5, Starch () 2.5, Lean Meat () 1, Carb Choice () 3, Percent Daily Values are based on a 2,000 calorie diet
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