Mexican Style Spicy Bean Soup (vegan)

Name: Mexican Style Spicy Bean Soup (vegan) Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 9
Ingredients: 3/4 cup Corn Canned; 4 tablespoon Salsa; 10 oz can Mild Enchilada Sauce; 15 oz can Black Beans with liquid; 15 oz can Crushed Tomatoes in puree; 4 cups Vegetable Cooking Stock 2 cup; 1 tsp Garlic Powder; 1 tsp Onion Powder; 2 cups of prepared Near East Rice Pilaf Wild Mushroom and Herb (pkg makes 3 cups); 1 cup water (for thinningsoup before serving)

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 9

Ingredients

3/4 cup Corn, Canned4 tablespoon Salsa10 oz can Mild Enchilada Sauce15 oz can Black Beans, with liquid15 oz can Crushed Tomatoes in puree4 cups Vegetable Cooking Stock, 2 cup1 tsp Garlic Powder1 tsp Onion Powder2 cups of prepared Near East Rice Pilaf Wild Mushroom and Herb (pkg makes 3 cups)1 cup water (for thinningsoup before serving)

Directions

Put everything except rice pilaf mix and water into crockpot and cook for 4-6 hours on high, or 8 hours on low. When it's been bubbling for awhile, turn it to low until ready to serve. Prepare the rice pilaf according to directions and add. I stirred it into the soup about an hour before serving and added a cup of water to thin it after rice swelled. Makes about 9 1-1/2 cup servings.

Number of Servings: 9

Recipe submitted by SparkPeople user SUNNYH99.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 145.2
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 596.3 mg
Total Carbs: 28.0 g
Dietary Fiber: 2.7 g
Protein: 4.6 g

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