Spicey Vegetable Soup with Mexican Twist
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4.25 cups Vegetable Broth, low sodium1 small onion- sweet is better, chopped2 tsp minced garlic- less if you do not really like garlic2 tsp Mexene Chilli Powder1 Can diced tomatoes with chillis1 medium zucchini, chopped (see note in instructions)1 medium yellow squash, chopped1 cup corn, frozen, fresh or from a can1 can or 16 oz. (dried) Camillia red kideny beans1/4 tsp kosher salt1/2 tsp black peppera few tortilla chips to top
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.
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.
Nutritional Info 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
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