Mexican Veggie Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.5
- Total Fat: 1.1 g
- Cholesterol: 2.5 mg
- Sodium: 1,852.6 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 10.3 g
- Protein: 11.8 g
View full nutritional breakdown of Mexican Veggie Soup calories by ingredient
Introduction
This is a warm, flavorful soup to have as a starter or as a meal. This is a warm, flavorful soup to have as a starter or as a meal.Number of Servings: 8
Ingredients
1 can fat free refried beans
Garden Crest Diced Tomatoes (28 oz can)
Bush's Black Bean, 15oz can
Beans, pinto, 1 cup dry, rinsed
Freshlike Whole Kernel Sweet Corn, 15.25 oz
1 lg fresh red pepper, chopped
Lentils, 1 cup dry, rinsed
White Onion, 1/2 Medium onion, finely chopped
Knorr Vegetable Bouillon (1 cube)
Old El Paso Taco Seasoning, 1 Packet
Swanson Chicken Broth 99% Fat Free, 4 cup
Water, tap, 3 cup
Directions
Cook the dry, rinsed pinto beans with 1 tab of vegetable bouillon and enough water to cover by 2 inches (about 4-5 cups). Bring them to a boil and boil for 15-20 minutes, until soft. Take 3 tbs of that bean water and place it in a stock pot and cook chopped onion until translucent. Add red peppers, and cook 2 more minutes. Add all remaining ingredients and bring to a rolling boil. Cover and cook until lentils are soft -approx 1 hour. Cook longer if you desire a thicker soup. Freezes well.
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERV1781.
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERV1781.