Mexican

Pinto Bean soup with Lime and Cilantro is for Soup.

Pinto Bean soup with Lime and Cilantro takes 15 minutes to prepare.

Pinto Bean soup with Lime and Cilantro takes 20 minutes to cook.

Pinto Bean soup with Lime and Cilantro makes 4 servings.

The ingredients for Pinto Bean soup with Lime and Cilantro are:

Bush's Pinto Beans, 1 can
Jalapeno Peppers, .5 pepper
Onions, raw, .5 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Salt, 1 tsp
Pepper, black, 1 dash
Salsa, 1 cup
Chicken stock, home-prepared, 1 cup
Garlic, 2 cloves
Lime Juice, 1 lime yields
Cilantro, raw, 2 tbsp
Olive Oil, 1 tbsp

Here is how you make Pinto Bean soup with Lime and Cilantro:

In a 2 quart saucepan put the olive oil on medium heat. Then add jalapeno and onions, sweat until translucent (approx. 2 mins). Next, add the mushrooms and cook for and additional 2 minutes. Add garlic cook for 1 minute. Then add beans, salsa, salt and pepper. Add enough chicken stock to get to the desired consistency. I like mine chunky and rustic. Bring to a boil and simmer for 20 minutes. Dish into bowls and add the lime and cilantro at the table.Serving Size: Makes 4 1-cup servingNumber of Servings: 4Recipe submitted by SparkPeople user CHIEFRYAN.

The nutritional information for Pinto Bean soup with Lime and Cilantro is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 126.4

• Total Fat: 4.4 g
• Cholesterol: 1.8 mg
• Sodium: 1,176.7 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 5.2 g
• Protein: 6.3 g

Pinto Bean soup with Lime and Cilantro is Mexican cuisine.

The dietary needs meet for Pinto Bean soup with Lime and Cilantro is Vegetarian