Mexican

Gluten Free Vegetarian Enchilada Bean Soup is for Dinner.

Gluten Free Vegetarian Enchilada Bean Soup takes 20 minutes to prepare.

Gluten Free Vegetarian Enchilada Bean Soup takes 25 minutes to cook.

Gluten Free Vegetarian Enchilada Bean Soup makes 8 servings.

The ingredients for Gluten Free Vegetarian Enchilada Bean Soup are:

In a pan saute:
2 TBS Olive Oil
1/2 onion, chopped
5 cloves garlic

When onions are clear, add:
tsp cumin
1/2 cup enchilada sauce
2 cups veggie broth
2 celery stalks, chopped, with leaves
16 baby carrots

Let boil for about 20 minutes. Add:
1 can of tomato chunks
1 can of pinto beans (rinsed)
1 can of black beans (rinsed)
1 can of white beans (rinsed)

When this comes to a boil, chop up 4 corn tortillas in small peices, and boil again for about 7 minutes.

Serve in a bowl with a dollop of sour cream/yogurt and guacamole.

Here is how you make Gluten Free Vegetarian Enchilada Bean Soup:

see ingredient list. Guacamole and sour cream are not calculated in this recipe.Number of Servings: 8Recipe submitted by SparkPeople user AUBREYJO.

The nutritional information for Gluten Free Vegetarian Enchilada Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 233.6

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 675.9 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 10.1 g
• Protein: 10.2 g

Gluten Free Vegetarian Enchilada Bean Soup is Mexican cuisine.

The dietary needs meet for Gluten Free Vegetarian Enchilada Bean Soup is Gluten Free