Southwestern Bean Soup Recipe

Free Recipe Southwestern Bean Soup

Recipe Type: B Recipes

Recipe Preparation: boil

Cooking Ingredients for Southwestern Bean Soup Recipe

1 tb Olive oil
1/3 c Apple juice
2/3 c Onions; sliced
1/2 c Diced red potatoes
1/3 c Chopped carrots
1 c Kidney beans; canned,
-drained
1/2 c Peeled mud diced winter
-squash; (such as acorn)
4 c Defatted stock
2 sm Fresh jalapenos; halved, to
-taste
1/2 c Orzo or broken spaghetti
2 tb Tomato paste
1 tb Prepared pesto

Southwestern Bean Soup Preparation

In a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil. Lower heat, cover and simmer 15 minutes, or until vegetables are tender. Before serving, stir in pesto. Serves 4-6. Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber. Recipe by: Mary Carroll”s Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12, 1998

Cooking Temperature:

Recipe Serves: 4

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