SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.0
  • Total Fat: 5.1 g
  • Cholesterol: 5.0 mg
  • Sodium: 762.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 10.0 g
  • Protein: 12.9 g

View full nutritional breakdown of Texy Veggie soup calories by ingredient
Report Inappropriate Recipe

Texy Veggie soup

Submitted by: PUDDYSPRIDE

Introduction

This is such a wonderful soup, and hearty! It sort of makes you feel like mexican comfort food without all the fat! To make it completely veggie use veggie stock, to had more protein add some shredded chicken! This is such a wonderful soup, and hearty! It sort of makes you feel like mexican comfort food without all the fat! To make it completely veggie use veggie stock, to had more protein add some shredded chicken!
Number of Servings: 6

Ingredients

    2 cans Black Beans rinsed
    1 small onion chopped
    2 cloves garlic minced
    2 1/2 small zucchini chopped (3c)
    2 small baby carrot baggie chopped (1/2 c)
    small sweet pepers sliced (1c)
    Juice of one lemon
    One carton of chicken stock
    tbls olive oil
    Herbs: 2 tbls cumin, 1tbls corriander, couple dashes red pepper flakes, 2 tsp oregeno
    Sea salt
    garnish with chopped cilantro and a few dashes of hot sauce for some extra heat.

Directions

Sate onion and garlic with olive oil. add red pepper flakes and carrots. Sate few minutes, add zucchini, and sweet peppers. Pour in Chicken stock and rinsed black beans. Put in all your herbs, and lemon juice. Simmer for about 40 min or until veggies are to your liking. To serve put a few dashes of your favorite hot sauce and some chopped cilantro. Yummy!

Number of Servings: 6

Recipe submitted by SparkPeople user PUDDYSPRIDE.






Great Stories from around the Web


Rate This Recipe