mexican veggy soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 108.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 618.5 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.4 g

View full nutritional breakdown of mexican veggy soup calories by ingredient



Number of Servings: 15

Ingredients

    1 15oz can garbonzo beans
    1 15oz can crushed tomatos
    1/2 head of cabbage quartered
    1 whole onion chopped
    3 carrots chopped
    2 stalks celery chopped
    2 cups frozen corn
    1 cup cilantro
    8 oz V8 veg cocktail
    1 1/2 cups white rice
    8 cups water
    2 1/2 cube (large) knorr beef bouillion
    cayane pepper
    black pepper
    garlic
    salt
    chili powder

Directions

put all in a big stew pot add season to taste cook on high til cabbage is soft. Rice will soak up most of the water...you can add more but you may have to balance out the seasoning again.

Serving Size: 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user AJMAR01.