Southwestern Pinto Bean Soup

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

Recipe from Diabetic Living
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)
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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 (g) 330.61, Cobalamin (Vit. B12) (g) 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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