Ingredients
1/2 cup pinto beans
1/2 cup kidney beans
1/2 cup black beans
2 tablespoons olive oil
1 green bell pepper, chopped
1/2 onion, chopped
2 carrots, shredded
46 ounces tomato juice
5 tablespoons chili powder
3 tablespoons garlic powder
1 tablespoon cumin powder
Salt and pepper to taste
Directions
1. Soak and cook beans according to the package directions.
2. Drain the water and set beans aside.
3. Sauté vegetables in sauce pan with olive oil until golden brown.
4. Add beans and vegetables into a soup pot, add the tomato juice and stir together.
5. Add all spices.
6. Cook for 10 to 15 minutes.
Nutrition Facts Per Serving
Calories - 110
Total Fat - 3.5 grams
Saturated Fat - .5 grams
Cholesterol - 0 milligrams
Sodium - 540 milligrams
Protein - 4 grams
Carbohydrates - 17 grams
Dietary Fiber - 5 grams
Calcium - 4% Daily Value