Mexican Vegetable Soup

Name: Mexican Vegetable Soup Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 0.33 cup White Rice long grain cooked; 0.15 cup Ancient Harvest Traditional Whole Grain Quinoa 1 serving =.25 cup dry; 1.0 medium (2-1/2 dia) Onions raw; 0.13 cup Green Chili Peppers canned; 5.0 stalk large (11-12 long) Celery raw; 2.0 cup Canned Tomatoes; 4.0 cup Swanson Chicken Broth 99% Fat Free; 0.5 cup Bush's Black Beans; 0.25 cup chopped Peppers sweet red fresh; 3.0 tsp Beef Base Better Than Bouillon (1 tsp); 1.0 tbsp Basil; 1.0 tbsp Oregano ground; 1.0 tsp Cumin seed; 1.0 tbsp Chili powder; 2.0 tsp Salt; 1.0 tsp Pepper white; 1.0 tsp Pepper black; 2.0 tbsp Extra Virgin Olive Oil

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Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

0.33 cup White Rice, long grain, cooked0.15 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry1.0 medium (2-1/2" dia) Onions, raw0.13 cup Green Chili Peppers, canned5.0 stalk, large (11"-12" long) Celery, raw2.0 cup Canned Tomatoes4.0 cup Swanson Chicken Broth 99% Fat Free0.5 cup Bush's, Black Beans0.25 cup, chopped Peppers, sweet, red, fresh3.0 tsp Beef Base, Better Than Bouillon (1 tsp)1.0 tbsp Basil1.0 tbsp Oregano, ground1.0 tsp Cumin seed1.0 tbsp Chili powder2.0 tsp Salt1.0 tsp Pepper, white1.0 tsp Pepper, black2.0 tbsp Extra Virgin Olive Oil

Directions

Saute veggies in olive oil. Add cooked grains, tomatoes, broth and bouillon paste. Spice to heat intensity desired. Bring to boil and then simmer until celery is tender.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MINGUST.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving