Mexican-Style Squash and Tomato Soup

Name: Mexican-Style Squash and Tomato Soup Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 1 tbsp. extra virgin olive oil; 1 small onion chopped; 1 clove garlic chopped; 1.5 tsp. freshly ground black pepper (or to taste); 1.5 tsp. paprika; 0.5 tsp. celery salt; 1 medium yellow squash sliced; 1 medium zucchini sliced; 1 medium Mexican grey squash sliced; 1-2 medium carrots thinly sliced; 2 14.5oz. cans Mexican-style stewed tomatoes (do not drain); 1 10oz. can Rotel (or diced tomatoes and green chili) with liquid; 3 cups chicken broth; 1 can pinto beans rinsed and drained; 0.5 can black beans rinsed and drained; 1 cup brown rice cooked; shredded cheese for topping (optional)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 tbsp. extra virgin olive oil1 small onion, chopped1 clove garlic, chopped1.5 tsp. freshly ground black pepper (or to taste)1.5 tsp. paprika0.5 tsp. celery salt1 medium yellow squash, sliced1 medium zucchini, sliced1 medium Mexican grey squash, sliced1-2 medium carrots, thinly sliced2 14.5oz. cans Mexican-style stewed tomatoes (do not drain)1 10oz. can Rotel (or diced tomatoes and green chili), with liquid3 cups chicken broth1 can pinto beans, rinsed and drained0.5 can black beans, rinsed and drained1 cup brown rice, cookedshredded cheese for topping (optional)

Directions

1. Heat oil over medium-high heat in a large pot. Add onions, garlic, pepper, paprika, and celery salt. Cook, stirring often, for about 4 minutes. Add squash, zucchini, and carrots, stir well. Place lid on pot and let cook for about 5 minutes, or until squash just becomes tender.
2. Add Rotel to pot, stirring to blend. Once liquid begins to bubble, add one can of stewed tomatoes at a time, allowing mixture to become bubbly in between. Add chicken broth.
3. Once soup begins to bubble, add beans and rice. Mix well. Allow soup to come to a simmer and lower heat to medium-low. Let soup cook partially covered, stirring occasionally for 30-45 minutes, or until carrots are tender. Enjoy!

Serving Size: Makes 8-10 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user REISINGJ.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving