Appetizers / Soups / Salads

Ruth's Southwestern Bean Soup is for Lunch.

Ruth's Southwestern Bean Soup takes 10 minutes to prepare.

Ruth's Southwestern Bean Soup takes 20 minutes to cook.

Ruth's Southwestern Bean Soup makes 5 servings.

The ingredients for Ruth's Southwestern Bean Soup are:

4 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1 Knorr Vegetarian bouillon cube, or vegetable broth seasoning for 2 cups liquid.
2 cups water
2 cloves garlic, minced
1 16 oz. can fat-free refried beans
3/4 cup salsa* (See note)
2 tablespoons freshly chopped parsley or cilantro, or more to taste (optional)
(*Note: You may substitute part or all V8 juice for the salsa if this is too spicy for you or if you are making this for kids who don't like spices.)

Here is how you make Ruth's Southwestern Bean Soup:

1. Cut up bacon in small pieces and fry in a large saucepan until browned as you like. Scoop out the bacon pieces and drain on paper towel. Reserve until later.2. In the bacon grease (you may pour some off if you think there is too much), saute the onions, carrots, and celery. After a few minutes, stir in the garlic. Let cook briefly, and stir in the water and bouillon cube. Simmer for about 10 minutes. Stir in the refried beans and salsa.3. At this point you may cook for a few minutes and then serve, or you may keep warm for a few hours in the slow cooker.4. Just before serving, stir in the reserved bacon and the parsley or cilantro.5. Makes 5 cups. Servings are 1 cup each.Number of Servings: 5Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Ruth's Southwestern Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 123.4

• Total Fat: 2.7 g
• Cholesterol: 4.3 mg
• Sodium: 675.9 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 5.7 g
• Protein: 6.6 g