Try this Tex-Mex Pinto Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in a large saucepan. Saute onions, garlic, jalapeno, and cumin for 1 minute, stirring frequently. Add water and bring to a boil. Whisk in the bean flakes (use a whisk or they will lump up) and salt to taste. Cover, reduce heat, and simmer for 5 minutes. Stir in the corn and cook, uncovered, until heated through, about 1-2 minutes. Stir in cilantro just before serving. Recipe by: Adapted from Lorna Sass Short Cut Vegetarian
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 6 servings | ||
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Calories: 10 | ||
Calories from Fat: 6 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.9mg | 0 % | |
Potassium 17.8mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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