Spicy Bean and Bacon Soup
This simple soup combines jalapeño poppers and white bean soup to create flavor explosions in every bowl.
Servings: 11 servings
Calories: 200kcal
Ingredients
- 4 C Vegan Protein Broth or your choice of broth
- 14 slices Bacon diced (I used Al Fresco chicken bacon but any bacon will work)
- 6 Jalapeño Peppers deseeded and diced
- 2 cans 15 oz White Kidney Beans
- 1 can 15 oz Red Kidney Beans
- 1 can 15 oz Corn , drained
- 1 packet Ranch Dip Seasoning
- 8 oz Fat Free Cream Cheese or 1/3 fat
Instructions
- Remove the stems from the jalapeños, slice them vertically, and use a spoon to remove the seeds before dicing. Add the peppers to a large pot with nonstick cooking spray over medium-high heat. Cook until the peppers begin to soften, about 3-5 minutes.
- Dice the cooked bacon slices and add to the pot with the peppers after they're tender. (If you're using raw bacon, cook the bacon before adding the peppers.)
- Add the remaining ingredients except for the cream cheese. Bring to a soft boil, stirring often.
- Reduce the heat to low before stirring in the cream cheese. Continue to simmer until the cream cheese is fully incorporated and no lumps remain.
- Once the cream cheese is fully incorporated, remove from the heat and serve.
Notes
- Each serving has 1 Smart Point.
- With 1/3 fat cream cheese, each serving has 230 calories, 14 grams of protein, 30 grams of carbs, and 6 grams of fat.
Nutrition
Serving: 1C (260g) | Calories: 200kcal | Carbohydrates: 30g | Protein: 16g | Fat: 2g