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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 904.1 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 6.4 g

View full nutritional breakdown of Mexican Vegetable Soup calories by ingredient
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Mexican Vegetable Soup

Submitted by: LETHA_
Mexican Vegetable Soup
View the original recipe for Basic Soup

Introduction

A variation of a low calorie soup that I make. A variation of a low calorie soup that I make.
Number of Servings: 6

Ingredients

    1 medium onion, peeled and chopped
    8 ˝ cups of water, divided
    1 stalk celery, chopped
    2 carrot, peeled & chopped
    1 Yukon gold potato, peeled and chopped
    1 medium red bell pepper, seeded and chopped
    1 can pinto beans, drained
    1/2 - 15oz can diced tomatoes
    2 teaspoons Chili Powder
    1 teaspoon minced garlic
    1 1/2 teaspoons salt
    1 teaspoon sugar
    3 ounces uncooked shell pasta

Directions

Sauté onion in ˝ cup of water for several minutes to soften. Add remaining ingredients except pasta, bring to a boil, reduce heat and simmer for 20 minutes. Add pasta and cook an additional 10 minutes.

Serving Size: Makes 6 - 2 cup servings






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Member Ratings For This Recipe

  • This is a good soup! Nice and garlicky!
    Since I live in the land of the green chile, I used that instead of bell pepper. - 8/6/13

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