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Mexican bean & vegetable soup
2
A tasty soup that is loaded with flavor and texture! This is a great option if you are vegetarian or 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 serving
Makes 2 servings
Food Groups
|
V
|
2 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
0.8 |
|
Ft
|
3.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 355 |
| Total Fat | 21 g |
| - Saturated Fat | 4.8 g |
| Cholesterol | 10 mg |
| Sodium | 944 mg |
| Total Carbohydrate | 28.9 g |
| - Dietary Fiber | 8.3 g |
| - Total Sugars | 8.9 g |
| -- Added Sugars | 0 g |
| Protein | 14.6 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!