Mexican Veggie Soup

Name: Mexican Veggie Soup Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8
Ingredients: 1 can fat free refried beans; Garden Crest Diced Tomatoes (28 oz can); Bush's Black Bean 15oz can; Beans pinto 1 cup dry rinsed; Freshlike Whole Kernel Sweet Corn 15.25 oz; 1 lg fresh red pepper chopped; Lentils 1 cup dry rinsed; White Onion 1/2 Medium onion finely chopped; Knorr Vegetable Bouillon (1 cube); Old El Paso Taco Seasoning 1 Packet; Swanson Chicken Broth 99% Fat Free 4 cup; Water tap 3 cup

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 8

Ingredients

1 can fat free refried beansGarden Crest Diced Tomatoes (28 oz can)Bush's Black Bean, 15oz canBeans, pinto, 1 cup dry, rinsedFreshlike Whole Kernel Sweet Corn, 15.25 oz 1 lg fresh red pepper, choppedLentils, 1 cup dry, rinsedWhite Onion, 1/2 Medium onion, finely choppedKnorr Vegetable Bouillon (1 cube)Old El Paso Taco Seasoning, 1 PacketSwanson Chicken Broth 99% Fat Free, 4 cup Water, tap, 3 cup

Directions

Cook the dry, rinsed pinto beans with 1 tab of vegetable bouillon and enough water to cover by 2 inches (about 4-5 cups). Bring them to a boil and boil for 15-20 minutes, until soft. Take 3 tbs of that bean water and place it in a stock pot and cook chopped onion until translucent. Add red peppers, and cook 2 more minutes. Add all remaining ingredients and bring to a rolling boil. Cover and cook until lentils are soft -approx 1 hour. Cook longer if you desire a thicker soup. Freezes well.

Number of Servings: 8

Recipe submitted by SparkPeople user AMBERV1781.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving