Spicy Mexican Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Cilantro (1/4 of bunch)Garlic, chopped, 2 cloves1 medium sweet red pepper1 medium yellow onion1 jalapeno pepper1 box of Organic Free Range Chicken Broth (32 oz)1 tbsp of cumin1 can of Diced Tomatoes with Chilies1 cup of Yellow Sweet Corn1 cup of Black Beans1 tbsp of Extra Virgin Olive Oil
Chop onions, Red Bell Pepper, Garlic, jalapeno pepper and cilantro.
Heat Olive Oil in Dutch Oven. Add onions, red bell peppers, jalapeno, and garlic. Cook over medium heat for about 4 minutes or until soft. Add cumin and continue to stir. Add the can of Tomatoes and chilies. Add chicken broth. Add corn and black beans ( I used fresh black beans that I soaked overnight, but you can use canned just be sure to drain and rinse.) Add in Cilantro.
Optional* Salt and pepper to taste.
Bring to a boil and turn down to a simmer. Cover and simmer for 30 minutes.
I garnish with chopped avocado and scallions.
Number of Servings: 7
Recipe submitted by SparkPeople user MELI312.
Heat Olive Oil in Dutch Oven. Add onions, red bell peppers, jalapeno, and garlic. Cook over medium heat for about 4 minutes or until soft. Add cumin and continue to stir. Add the can of Tomatoes and chilies. Add chicken broth. Add corn and black beans ( I used fresh black beans that I soaked overnight, but you can use canned just be sure to drain and rinse.) Add in Cilantro.
Optional* Salt and pepper to taste.
Bring to a boil and turn down to a simmer. Cover and simmer for 30 minutes.
I garnish with chopped avocado and scallions.
Number of Servings: 7
Recipe submitted by SparkPeople user MELI312.
Nutritional Info Amount Per Serving
- Calories: 105.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 989.7 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.5 g
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