Southwestern Bean Soup
Recipe By : Donna Adwin
Serving Size : 17
I got this recipe from a friend I met at Weight Watchers. It’s easy to make (basically just opening cans!) and tastes really good. Nice and warming on these cold winter days. It does make quite a bit though – I ate it practically every day for a week – so unless your family will eat it too, you might want to freeze some of it. There are 1 1/2 points per cup serving. –Miriam
1 package Morningstar burger crumbles
1 can shoepeg corn — see note
1 can pinto beans — drained and rinsed
1 can kidney beans — drained and rinsed
1 can black beans — drained and rinsed
2 cans diced tomatoes with green chiles — see note
1 package dry ranch dressing mix
1 package taco seasoning mix
2 cups water — or more, see note
Put all ingredients into a large pot. Bring to a boil, then cover and reduce heat. Simmer for about 2 hours. Add additional water if the soup is too thick.
Yield: 17 cups
Per serving: 120 Calories (kcal); trace Total Fat; (2% calories from fat); 8g Protein; 22g Carbohydrate; 0mg Cholesterol; 142mg Sodium
NOTES : You can use plain diced tomatoes or any other flavor that you wish.
You can use any kind of corn.
You will probably have to add additional water. I used 4 cups, but use more or less depending on how “soupy” you want this to be.
Weight Watchers: 1 1/2 pts
Posted by Miriam to Veg-Recipes