Recipe
Soup, Chili & Stew
BBQ Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. soy oil | ||
| 1 c. chopped onion | ||
| 1 c. chopped green pepper | ||
| 2 clove(s) garlic, minced | ||
| 2 tsp. chili powder | ||
| 1 tsp. ground cumin | ||
| ½ tsp. paprika | ||
| ¼ tsp. cinnamon | ||
| ¼ tsp. ground cloves | ||
| 3 c. water | ||
| 1 (28 oz) can tomatoes, chopped, with liquid | ||
| 1 tbsp. molasses | ||
| 1 tbsp. brown sugar | ||
| 2 tsp. Worcestershire sauce | ||
| 1 (15 oz) can soybeans, rinsed and drained | ||
| 1 (15 oz) can garbanzo or pinto or cannellini beans, rinsed and drained |
Directions
- Heat oil in large nonstick pan and saute onion, green pepper and garlic until tender.
- Add chili powder, cumin, paprika, cinnamon and cloves. Stir to coat.
- Add rest of ingredients and mix well.
- Bring to a boil. Then reduce heat and simmer, partially covered, for at least 30 minutes.
- Puree 2 cups of the soup in a blender and stir back into pot before serving.
Nutrition facts
Servings
203 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 437mg
- Total Carbohydrates: 28g
- Protein: 14g
Recipe Source:
Iowa Soybean Promotion Board.