Looking for an easy, high-protein lunch recipe that packs a flavor punch? This Jalapeño Popper Bean Soup delivers on spice and is dense with nutrients, too. One serving delivers 16g of protein and energizing carbs, helping you feel full until dinnertime.
Jalapeño popper bean soup
Makes 11 servings
Ingredients
- 1 quart (32 oz.) vegan protein stock (or other stock choice)
- 14 slices bacon
- 6 jalapeño peppers
- 2 cans white kidney beans
- 1 can red kidney beans
- 1/3 can whole kernel corn, drained
- 1/3 packet ranch dip mix
- 8 oz fat-free cream cheese
Directions
- Begin by de-seeding (slice vertically and use a spoon to remove seeds) and dicing the jalapeños.
- If you’re using raw bacon, cook the bacon in a large soup pot before adding the peppers to sauté. With pre-cooked bacon, dice the bacon slices and add them to the pot with the peppers simultaneously.
- Sauté over medium-high heat until the peppers have softened, about 5 minutes.
- Add remaining ingredients except for the cream cheese. Bring to a boil, stirring often.
- Reduce heat to a medium-low heat, cover, and cook for ~10 minutes before adding the cream cheese.
- Once the cream cheese is fully incorporated, remove from heat and serve. Portion and refrigerate leftovers.
Amount per serving
Calories: 200
Protein: 16g
Carbs: 30g
Fat: 2g
Looking for more hearty soup recipes? Check out our Easy Chicken Pot Pie Soup.
