Vegetarian

Bean, tomato, corn soup is for Soup.

Bean, tomato, corn soup takes 5 minutes to prepare.

Bean, tomato, corn soup takes 25 minutes to cook.

Bean, tomato, corn soup makes 5 servings.

The ingredients for Bean, tomato, corn soup are:

1 can - College Inn Garden Vegetable Broth
1 can - Bush's Black Beans Reduced Sodium
1 can - Del Monte Diced Tomatoes, No Salt Added (with basil, garlic, and oregano)
Lime Juice, juice of 1 lime
1 cup White Rice, long grain, cooked (1/2 cup dry)
1 can Golden Sweet Whole Kernel Corn - No Salt Added

Here is how you make Bean, tomato, corn soup:

Add all ingredients to saucepan and simmer until the rice is soft. Stir occasionally.Add another can of vegetable broth or water to dilute more. The rice can swell a lot. Usually about 20 minutes. For a spicy twist, use a can of tomatoes with green chilies.Serving Size: 5 servings of 1 heaping cup eachNumber of Servings: 5Recipe submitted by SparkPeople user BURNLIKESTARS.

The nutritional information for Bean, tomato, corn soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 175.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 422.6 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 7.2 g
• Protein: 7.2 g

The dietary needs meet for Bean, tomato, corn soup is Vegan