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Bean Soup Recipe
|Cooked mexican beans/Canned kidney beans with liquid||2 Cup (32 tbs), canned (Basic Mexican Beans)|
|Beef stock/Canned beef broth / 1 cup water plus 1 beef bouillon cube||1 Cup (16 tbs)|
|Cooked tomatoes||1 Cup (16 tbs) (With Liquid)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 714 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.92 g4.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2051.2 mg85.5%
Total Carbohydrates 127 g42.4%
Dietary Fiber 44.8 g179.3%
Sugars 5.2 g
Protein 50 g99.1%
Vitamin A 32.8% Vitamin C 61.3%
Calcium 22% Iron 73.5%
*Based on a 2000 Calorie diet
Mash with a potato masher, leaving some large pieces.
Add meat stock, tomatoes, garlic, oregano, and chili powder.
Bring to boiling, reduce heat, and simmer about 10 minutes, stirring frequently.
Add salt and pepper to taste.