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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.1
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,306.8 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 12.4 g
  • Protein: 10.3 g

View full nutritional breakdown of Spicey Vegetable Soup with Mexican Twist calories by ingredient
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Spicey Vegetable Soup with Mexican Twist

Submitted by: NOLALADY123

Introduction

Vegetable soups can be boring. Some people make them better by serving them with rice or over torn up non-sweetened corn bread. Adding tortilla chips is like crackers, but it adds a little crunch, too. Yes, the sodium is a bit high, but that is soup. Help me if there is another way to reduce this and keep the flavor that is not completly chemical. Some ingredients are specific brands that I love, but you can subsitute per your personal taste. Vegetable soups can be boring. Some people make them better by serving them with rice or over torn up non-sweetened corn bread. Adding tortilla chips is like crackers, but it adds a little crunch, too. Yes, the sodium is a bit high, but that is soup. Help me if there is another way to reduce this and keep the flavor that is not completly chemical. Some ingredients are specific brands that I love, but you can subsitute per your personal taste.
Number of Servings: 4

Ingredients

    4.25 cups Vegetable Broth, low sodium
    1 small onion- sweet is better, chopped
    2 tsp minced garlic- less if you do not really like garlic
    2 tsp Mexene Chilli Powder
    1 Can diced tomatoes with chillis
    1 medium zucchini, chopped (see note in instructions)
    1 medium yellow squash, chopped
    1 cup corn, frozen, fresh or from a can
    1 can or 16 oz. (dried) Camillia red kideny beans
    1/4 tsp kosher salt
    1/2 tsp black pepper
    a few tortilla chips to top



Directions

Makes 4- 1 cup-ish servings

Heat 1/4 cup broth and add onion to saute for about 4 minutes. Add garlic and Mexene and cook two more minutes. Smell is super good.

Add all remaining ingredients and bring to a boil. (for thicker soup, grate 1/3 of the zucchini). Lower heat and simmer for 25 minutes.

Add cracked no salt corn tortillas to top each serving.

Number of Servings: 4

Recipe submitted by SparkPeople user NOLALADY123.






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