Spicy-Mexican Vegetable Soup

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  • Number of Servings: 12
Ingredients
Yields 6.5 quarts. Recipe can be halved.6 T. Better than Bouillon Chicken Base2 1/2 quarts water 3 T. Chili powder1 T. Minced garlic1 onion sliced3 Cups fresh broccoli florets2 cans del monte diced tomatoes low sodium2 cans joan of arc spicy chili beans2 - 32oz bags frozen mixed vegetables4 bay leaves2 bouquet garni (can be purchased at Williams-Sonoma)
Directions
Add bouillon, chili power, garlic, tomatoes, onions bay leaves, and bouquet garnis to water. Cover and simmer for 45 minutes. Add remaining ingredients and simmer for an additional hour.

Serving size 3 cups. Yields 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JSPENCE2000.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 242.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,466.2 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 11.6 g

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