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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

Ranch and Bean Soup

Source: dLife

Vegetable and bean soup gets its delicious, complex flavor from ranch dressing mix.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	196.5

Total Carbs	29.1 g

Dietary Fiber	8.3 g

Sugars	5.7 g

Total Fat	5.5 g

Saturated Fat	0.7 g

Unsaturated Fat	0.4 g

Potassium	403.3 mg

Protein	8.7 g

Sodium	305.5 mg

Dietary Exchanges 5.5 Fat, 1.6 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 1.1 Starch, 0.1 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

Heat a skillet over medium heat and spray with cooking spray. Cook the onions for 4 minutes, stirring occasionally.
Increase the heat, add the bell pepper, beans, broth, water, and salad dressing mix, and bring to a boil.
Decrease the heat, and let simmer, covered, for 15 minutes. Remove from heat and mix in the oil and cumin.
Divide into 4 bowls and squeeze 1 lime wedge over each, if desired. Top each bowl with 1 tablespoon tomatoes and 1 tablespoon sour cream.