Appetizers / Soups / Salads

Carly's Mexi-Bean soup takes 10 minutes to prepare.

Carly's Mexi-Bean soup takes 240 minutes to cook.

Carly's Mexi-Bean soup makes 10 servings.

The ingredients for Carly's Mexi-Bean soup are:

Approx. 10 cups of water, 1 cup of frozen mixed vegetables ( I used one with corn, peas, lima beans, green beans, and peas), 5 Pickled Jalapeno slices, 1 can of refried beans, 1 can of stewed tomatoes, 1 Knorr chicken bouillon cube, 1 cup of Dry mixed beans, Approx. 2 Tbsp Lemon Juice (optional), and Approx. 1/2 Tbsp Frank's Red Hot Chili Lime Sauce (optional).

Here is how you make Carly's Mexi-Bean soup:

The first thing you will need to do is to cook your dry beans. I didn't soak mine, instead I put them in a pot with enough water to cover and started to gently boil them. Every 30 minutes or so I would check them and add more water. This is completely optional as I'm sure canned beans would be easier (but would make it even higher in sodium). After about 3 hours I couldn't find a bean type that didn't seem cooked. After the beans are cooked, boil 2 cups of water and add chicken stock cube, stir well to make sure there is not chunks left. Add the can of tomatoes, refried beans, frozen vegetables, and cooked mixed beans into the pot. Stir that up and allow to simmer for a few minutes. If you feel that it needs the extra flavor add the lemon juice and hot sauce. Allow to simmer about 10 minutes longer for the flavor to fully develop. Add the Jalapenos before allowing to simmer for a mild flavor or right before serving for a spicier flavor. This should make 10 one cup servings. Number of Servings: 10Recipe submitted by SparkPeople user CCM263.

The nutritional information for Carly's Mexi-Bean soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 87.6

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 448.4 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 8.4 g
• Protein: 5.7 g