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Ranch Bean Soup With Sour Cream

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Ingredients
  Vegetable oil 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs), diced
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Diced carrot 1⁄4 Cup (4 tbs)
  Mixed vegetable juice 1 Cup (16 tbs) (Made Spicy)
  Canned pink beans 6 Ounce, rinsed, drained
  Canned italian tomatoes 1⁄2 Cup (8 tbs), drained
  Barbecue sauce 2 Tablespoon
  Sour cream 2 Tablespoon
  6 inch corn tortillas 2 , lightly toasted, each cut into 6 wedges
Directions

1. In 3-quart nonstick saucepan heat oil; add onion, pepper, and carrot and cook over medium-high heat, stirring frequently, until onion is tender, 1 to 2 minutes.
2. Add 1 cup water, the juice, beans, tomatoes, and barbecue sauce and stir to combine. Reduce heat to low and let simmer, stirring occasionally, until carrot is tender, 15 to 20 minutes.
3. To serve, ladle soup into 2 soup bowls and top each with 1 tablespoon sour cream; serve each portion with 6 tortilla wedges.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean

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4.26
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 563 Calories from Fat 131

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 15.6 mg5.2%

Sodium 1357.3 mg56.6%

Total Carbohydrates 104 g34.7%

Dietary Fiber 17.4 g69.6%

Sugars 22.3 g

Protein 18 g35.5%

Vitamin A 221.9% Vitamin C 188.7%

Calcium 19.4% Iron 26%

*Based on a 2000 Calorie diet

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Ranch Bean Soup With Sour Cream Recipe