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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pinto Bean Soup

Source: dLife

Southwestern style soup with pinto beans.

Nutrition Facts

Makes 9 servings
Amount Per Serving

Calories	303.1

Total Carbs	32.6 g

Dietary Fiber	7.8 g

Sugars	4.2 g

Total Fat	7.5 g

Saturated Fat	2.1 g

Unsaturated Fat	1.6 g

Potassium	784.1 mg

Protein	25.3 g

Sodium	220.0 mg

Dietary Exchanges 7.5 Fat, 0.8 Vegetables, 2.2 Meat, 1.8 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place the well-rinsed beans in a 4-quart pot and cover with several inches of water.
Discard any beans that float to the top.
Soak the beans for 4-12 hours.
Drain the beans and return to pot.
Add the 5 1/2 cups of water, onions, and the bouillon granules. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 50 minutes, stirring occasionally.
Add the chicken or pork chops, garlic, chili powder, and cumin to the pot.
Cook for 30 minutes until the chicken or pork chops are tender and meat pulls from the bone easily.
Remove the chicken or pork chops from the soup to cool slightly.
Add the undrained tomatoes and cook for 30 minutes until the beans are soft and the soup is thick.
Remove the meat from the bones and cut into bite-sized pieces or tear into shreds.
Add the meat to the pot and raise the heat slightly to return the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally, until the flavors are well blended.
Top each serving with scallions and cilantro. Serve hot.