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Hot Peppered Pinto Soup

Source of Recipe

Cooking Light


List of Ingredients

1/3 cup chopped onion
1/3 cup chopped bell pepper
3 cloves garlic, minced
1 tablespoon chili powder
2 tablespoons fresh lime juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
(original recipe called for 1/8 teaspoon salt )
1/8 teaspoon black pepper
10 ounces chicken broth
16 ounces can pinto beans, rinsed and drained


Recipe

Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; saute 3 minutes. Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil. Stir in half of beans; cover, reduce heat, and simmer 10 minutes. Place soup in a food processor or blender, and process until smooth. Return to pan; stir in remaining beans. Cook until thoroughly heated.

to determine # of servings, simply measure out how many cups of beans there are before you add them to the soup and then divide finished product into servings based on every 1/2 cup of beans (or 1 cup of beans if you are allowed 1 c. carbs)