By Beth Avery
Santa Fe Five Bean Soup
4 steps
Prep:8minCook:10min
This can be served as is or with rice. Or this entire soup can be pureed, chilled, and served as a dip for chips or vegetables.
Can be refrigerated for up to 3 days.
Updated at: Thu, 17 Aug 2023 03:59:45 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories234 kcal (12%)
Total Fat2.6 g (4%)
Carbs39.1 g (15%)
Sugars5.2 g (6%)
Protein14.1 g (28%)
Sodium910.2 mg (46%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 x 15 ozcan black beans
drained
1 x 15 ozcan kidney beans
drained
1 x 15 ozcan garbanzo beans
drained
1 x 15 ozcan red beans
drained
1 x 15 ozcan navy beans
drained
1 x 14.5 ozcan diced tomatoes
1 x 14 ozcan chicken broth
¾ cupchunky salsa
2 tspground cumin
1 tspdried red pepper flakes
Light sour cream
for garnish
onions
Chopped, for garnish
Instructions
Step 1
Puree black beans in a blender.
Step 2
In a large pot, stir together all the remaining beans, tomatoes, broth, salsa, cumin, and red pepper flakes.
Step 3
Stir in the pureed black beans. Cover and simmer for 10 minutes, stirring occasionally.
Step 4
Serve in bowls with sour cream and onions as garnish.
Notes
1 liked
0 disliked
Delicious
Easy
Makes leftovers
Spicy
Under 30 minutes
