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Mexican Red Bean And Pineapple Soup Recipe
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned red kidney beans||32 Ounce (2 Cans, 16 Ounce Each)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Fully cooked ham||1⁄2 Cup (8 tbs), diced|
|Ground cumin||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Canned crushed pineapple||8 Ounce (1 Can)|
Calories 341 Calories from Fat 51
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 737.7 mg30.7%
Total Carbohydrates 60 g20.1%
Dietary Fiber 16.4 g65.7%
Sugars 14.9 g
Protein 18 g36%
Vitamin A 17.9% Vitamin C 50.6%
Calcium 12% Iron 27%
*Based on a 2000 Calorie diet
1. In a saucepan, heat oil over medium temperature and cook onion, green pepper, and garlic till vegetables are tender.
2. Add 1-teaspoon salt and remaining ingredients, except the pineapple; cover and simmer for about 30 minutes.
3. Stir in the un-drained pineapple; heat through, stirring continiously but do not boil.
4. Arrange the soup in individual serving bowl and garnish with pineapple wedges.