mexican veggy soup

Name: mexican veggy soup Recipe
Yield: 15
Ingredients: 1 15oz can garbonzo beans; 1 15oz can crushed tomatos; 1/2 head of cabbage quartered; 1 whole onion chopped; 3 carrots chopped; 2 stalks celery chopped; 2 cups frozen corn; 1 cup cilantro; 8 oz V8 veg cocktail; 1 1/2 cups white rice; 8 cups water; 2 1/2 cube (large) knorr beef bouillion; cayane pepper; black pepper; garlic; salt; chili powder

Number of Servings: 15

Ingredients

1 15oz can garbonzo beans1 15oz can crushed tomatos1/2 head of cabbage quartered1 whole onion chopped3 carrots chopped2 stalks celery chopped2 cups frozen corn1 cup cilantro8 oz V8 veg cocktail1 1/2 cups white rice8 cups water2 1/2 cube (large) knorr beef bouillioncayane pepperblack peppergarlicsaltchili powder

Directions

put all in a big stew pot add season to taste cook on high til cabbage is soft. Rice will soak up most of the water...you can add more but you may have to balance out the seasoning again.

Serving Size: 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user AJMAR01.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 108.0
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 618.5 mg
Total Carbs: 22.1 g
Dietary Fiber: 4.2 g
Protein: 4.4 g

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