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Chili Bean Soup Recipe
|Onion||1 , chopped|
|Stalk celery||1 , thinly sliced|
|Jalapeno pepper||1 , seeded and minced (Wear Plastic Gloves When Handling)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Tablespoon|
|Cooked beans||6 Cup (96 tbs) (With Liquid)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Super salsa||1⁄2 Cup (8 tbs)|
|Smoked turkey/Lean ham||2 Ounce, diced|
|Chili powder||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||1⁄3 Cup (5.33 tbs)|
|Scallions||2 , thinly sliced|
Serving size: Complete recipe
Calories 1906 Calories from Fat 305
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 9.7 g48.5%
Trans Fat 0 g
Cholesterol 29.6 mg
Sodium 3746.4 mg156.1%
Total Carbohydrates 287 g95.5%
Dietary Fiber 98 g392%
Sugars 16.5 g
Protein 124 g247.9%
Vitamin A 91.8% Vitamin C 68%
Calcium 94.3% Iron 149.1%
*Based on a 2000 Calorie diet
Cover with wax paper and microwave on high for 5 minutes, or until the onions are translucent.
Add the beans with their liquid, stock, salsa, turkey or ham, chili powder, cumin, and oregano.
Cover with a lid and microwave on high for 5 minutes.
Stir, cover, and microwave on high for 5 to 10 minutes, or until all of the ingredients are hot.
Ladle into bowls and sprinkle with the Cheddar and scallions.