Appetizers / Soups / Salads

Bean Soup w/ Mexican Flare is for Lunch.

Bean Soup w/ Mexican Flare takes 30 minutes to prepare.

Bean Soup w/ Mexican Flare takes 90 minutes to cook.

Bean Soup w/ Mexican Flare makes 4 servings.

The ingredients for Bean Soup w/ Mexican Flare are:

1 cup dried pinto beans, washed and soaked
1 qt water, plus extra as needed
1 med. onion, chopped
2 or more cloves of garlic, minced
1 14.5 oz. can diced tomatoes
1 cup chopped celery
1 cup diced carrots
1/4 c. salsa (optional)
4 oz. whole wheat thin spaghetti, broken into 2 in. pieces
1/2 bunch cilantro, chopped
Braggs Liquid Aminos or salt to taste

Here is how you make Bean Soup w/ Mexican Flare:

Combine soaked beans, onions, garlic and water in large pot. Cook until tender, about 1 hour. Add tomatoes, cook about 15 minutes. Add remaining vegetables, cook 5 min., until almost tender. Add more water if needed, bringing back to boil. Add broken pasta and salsa. Cook until pasta is tender, about 5 minutes. Season with Braggs or salt to taste, add cilantro and remove from heat.Makes about 4 2 cup servings. Serve with chips of your choice, garnish with cilantro springsNumber of Servings: 4Recipe submitted by SparkPeople user JEAN_39.

The nutritional information for Bean Soup w/ Mexican Flare is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 179.4

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 217.7 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 8.3 g
• Protein: 4.6 g

The dietary needs meet for Bean Soup w/ Mexican Flare is Vegan