Skip to main content

Southwest bean soup

  • Receive a recipe each week via email or RSS feed.

    Southwest bean soup Heart Smart Gluten Free Low Sodium

    Warm up with this delicious low-sodium soup! It gets its flavor from herbs and spices instead of the salt shaker.


    1 tablespoon canola oil
    1 1/2 cups chopped shallots (about 2 large shallots)
    1 cup chopped poblano peppers (about 2 to 3 medium peppers)
    4 cloves garlic, minced
    1 tablespoon chili powder
    2 teaspoons smoked paprika
    1 tablespoon chopped fresh tarragon
    1 tablespoon extra-virgin olive oil
    8 teaspoons salt-free bouillon powder
    4 cups water
    1 15-ounce can low-sodium black beans, drained
    1 15-ounce can low-sodium dark red kidney beans, drained
    1/2 pound turkey Italian sausage, browned and drained
    1 cup frozen corn, thawed
    2 cups chopped spinach
    1 tablespoon fresh lime juice


    1. In a large pan, heat canola oil over medium-high heat. Add shallots, peppers and garlic, stirring occasionally, until vegetables start to soften (about 4 to 5 minutes). Stir in chili powder, paprika and tarragon. Stir for 1 minute.
    2. Add olive oil, bouillon, water and beans. Stir. Turn down to a simmer and stir in the sausage. Cover and cook for 10 minutes.
    3. Stir in the corn, spinach and lime juice. Cook for 5 minutes.
    4. Portion into bowls and enjoy warm!

    Makes 2 servings

    Carb choices per serving: 2


    You can also use 1 teaspoon ground tarragon instead of fresh.

    Nutrition Facts