Southwestern Vegetarian Tomato Bean Soup

Adapted from Campbell Soup Company

  • 1 cup onions, chopped
  • 1 cup bell peppers, chopped
  • 2 tbsps chili powder
  • 1 tsp garlic powder
  • 4 cups water
  • 4 cups vegetable broth
  • 14 1/2 ozs no-salt-added diced tomatoes, undrained
  • 15 ozs canned dark red kidney beans, drained and rinsed
  • 15 ozs reduced sodium pinto beans, drained and rinsed
In a large saucepan, cook onions and bell peppers until tender. Stir in chili powder and garlic powder. Cook and stir until the vegetables are cooked. Add water, vegetable broth, tomatoes, and beans. Bring to a boil. Reduce heat to low and cook for 20 minutes, or until heated through.
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Posted: 8/13/2015
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 2.08
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 144
Calories from Fat 10 (7%)
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 741mg 31%
Potassium 163mg 54%
Total Carbohydrate25g 8%
Dietary Fiber 8g 32%
Sugars 7g
Protein 6g 32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.