Mexican

Kidney Bean and Corn soup is for Soup.

Kidney Bean and Corn soup takes 15 minutes to prepare.

Kidney Bean and Corn soup takes 10 minutes to cook.

Kidney Bean and Corn soup makes 8 servings.

The ingredients for Kidney Bean and Corn soup are:

1 Tbsp vegetable oil
1/4 medium onion, finely chopped
1 green bell pepper, seeded and diced
1 jalepeno pepper, seeded and minced
1 can (14 oz) diced tomatoes with juices
1 can (12 oz) corn or hominy (posole), rinsed and drained
1 can (15 oz) red kidney beans, rinsed and drained
1 cup water
2 tbsp prepared Mole sauce
1 cup cooked brown rice

Here is how you make Kidney Bean and Corn soup:

In soup pot, saute onion and peppers in oil over medium-high heat until onion is soft, about 4 to 5 minutes.Add remaining ingredients except rice.Bring to a boil. Reduce heat and simmer for 10 minutes, covered. Stir in rice.Makes 8 servings of about 1 cup each. Traditionally served with tortilla chips.Number of Servings: 8Recipe submitted by SparkPeople user MANIC_GEISHA.

The nutritional information for Kidney Bean and Corn soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 106.4

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 180.6 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 4.0 g
• Protein: 3.5 g

Kidney Bean and Corn soup is Mexican cuisine.

The dietary needs meet for Kidney Bean and Corn soup is Vegan