Bean Me Up, Scotty!

6
Servings
25m
Prep Time
15m
Cook Time
40m
Ready In


"This soup is high fiber with lots of flavour! I have changed some of the ingredients to suit our tastes. From J&G Podleski. The sodium listed on the recipe is 372 mg per serving."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (369.7 g)
  • Calories 106.9
  • Total Fat - 4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 4.2 mg
  • Sodium - 35413.4 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 3.3 g
  • Sugars - 8.6 g
  • Protein - 3.4 g
  • Calcium - 78.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 47.4 mg
  • Thiamin - 0.1 mg

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add onions, red pepper, carrots, garlic and jalapeno.

Step 3

Cook and stir for 5 minutes, until vegetables begin to soften.

Step 4

Add all remaining ingredients, except sour cream.

Step 5

Bring to a boil; reduce heat to medium-low and simmer, covered, for 10 minutes.

Step 6

Working in batches, carefully transfer soup to a blender, food processor or use an immersion blender and puree until desired consistency.

Step 7

To serve, top each bowl of soup with sour cream, cilantro or green onions.

Tips & Variations


No special items needed.

Related

TeresaS

We just loved all the flavors in this tasty soup...I cut the recipe in half and now I wish I hadn't...I used frozen corn but I bet the grill/roasted would add just another level of flavor...made for "Bill Board" tag game...

review by:
(5 Feb 2016)