12Ingredients
30Calories
60Minutes

Ingredients

  • 1 cup dried pinto beans (soaked overnight)
  • 15 ounces roasted tomatoes (fire-)
  • 1 yellow onion (medium, diced)
  • 3 garlic cloves (minced)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 4 cups vegetable broth
  • 4 cups water
  • 4 whole serrano chile
  • baby spinach (to add later, optional)
Read Directions

NutritionView more

30Calories
Sodium29%DV700mg
Fat0%DV0g
Protein2%DV1g
Carbs2%DV7g
Fiber4%DV1g

PER SERVING *

Calories30Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium700mg29%
Potassium190mg5%
Protein1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
This was pretty good, we are on a soup kick recently and this was a great vegan option. It wasn't overly full of flavor but did pair will with home made baked corn tortilla chips.