The flavor of this Mexican-style soup is kicked up a notch with a sprinkling of cilantro and a squirt of lime juice.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse dry pinto beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

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  • In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin and cayenne pepper (see Tip).

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

254 calories; protein 16g 32% DV; carbohydrates 46g 15% DV; exchange other carbs 3; dietary fiber 10g 40% DV; sugars 3g; fat 1g 2% DV; saturated fat -1g -5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 477mg 19% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/25/2018
Looks like a good recipe. For those who are strictly plant based this is not a dairy free recipe as the nutrition profile says. Adjust accordingly to prevent accumulating damage in the long run. Take care. Do eat well. Read More