One Pan Meals

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Mexican bean & vegetable soup

3
Lunch & Light Meals|Vegetarian|Keto
2 peopleServes
2

A tasty soup that is loaded with flavor and texture! This is a great option if you are vegetarian and following the Healthy Keto plan.

  • Extra virgin olive oil, 1½ tbsp(s)
  • Red onion, 1 small, chopped
  • Taco seasoning, 4 tsp(s), low sodium
  • Red kidney beans, ⅓ cup(s), rinsed and drained
  • Green beans, 1½ cup(s), chopped
  • Low sodium vegetable broth, 3 cup(s)
  • Baby spinach, 2 cup(s)
  • Pumpkin seeds (pepitas), 4 tbsp(s)
  • Feta cheese, reduced fat, crumbled, 1½ oz(s)

Method

Heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes or until tender but not turning brown. Add the seasoning, kidney beans and green beans and cook, stirring, for 1 minute or until fragrant. Stir in the stock and bring to a simmer.

Reduce the heat to medium and simmer, partially covered and stirring occasionally, for 15 minutes or until beans are tender and the stock has reduced by one-third. Remove the pan from the heat and stir through the spinach leaves until they wilt, then season with pepper.

Divide the soup between serving bowls. Top with the pepitas and feta and serve.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
2
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
0.8
Ft
Fats
4.4
S
Sweets
0

Nutrition Facts

Calories355
Total Fat21 g
- Saturated Fat4.8 g
Cholesterol10 mg
Sodium944 mg
Total Carbohydrate28.9 g
- Dietary Fiber8.3 g
- Total Sugars8.9 g
-- Added Sugars0 g
Protein14.6 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

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