Southwest Black & White Bean Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
100
protein 
5 g
sodium 
69 mg
carbohydrates 
17 g
fat 
2 g
fiber  
5 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

2 tsp canola oil
½ cup diced yellow onion
¼ cup diced red bell peppers
2 Tbsp diced celery
2 Tbsp chopped cilantro
½  tsp dried oregano
¼ cup chopped tomatoes
2 Tbsp canned diced green chilies
3 cups vegetable stock
¾ tsp Worcestershire sauce
1 cup canned black beans, drained and rinsed
1 cup canned white beans, drained and rinsed
¾ cup cooked white corn

Instructions 
  1. In a stockpot, sauté onions, bell peppers, celery, cilantro, and oregano in canola oil until onions are translucent. Add tomatoes and green chilies and sauté briefly.
  2. Add vegetable stock, Worcestershire sauce, black beans, and white beans and simmer for 10 minutes.
  3. Add corn and simmer for an additional minute.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.