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Pinto Bean Chili Soup

fatfree.kitchen's picture
Ingredients
  Water 2 1⁄4 Cup (36 tbs)
  Chopped onion 1 Cup (16 tbs)
  Pinto beans 3 1⁄2 Cup (56 tbs), drained and rinsed (Home Cooked Or Canned)
  Tomatoes with juice 3 1⁄2 Cup (56 tbs) (Chopped Fresh Or Low Sodium Canned)
  Chili powder 1 Tablespoon
  Tomato puree/Low sodium tomato paste 3⁄4 Cup (12 tbs)
  Ground cumin 1 Teaspoon
Directions

Heat 1/4 cup of the water in a large soup pot over medium heat.
Add the onion.
Cook and stir the onion over medium heat for 5 minutes or until tender.
Add more liquid during this process if necessary.
Place the beans in a blender or food processor and process for 30 seconds.
Set aside.
Place the tomatoes in the blender or food processor and process for 30 seconds.
Add the remaining 2 cups of water, beans and tomatoes, tomato puree or tomato paste, chili powder, and ground cumin to the onions in the saucepan.
Stir well.
Bring to a boil, reduce heat, and simmer for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

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Average: 3.8 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2498 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2552.1 mg106.3%

Total Carbohydrates 465 g155%

Dietary Fiber 113.6 g454.3%

Sugars 53 g

Protein 146 g291.6%

Vitamin A 107.5% Vitamin C 310%

Calcium 599.3% Iron 246.1%

*Based on a 2000 Calorie diet

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Pinto Bean Chili Soup Recipe