Spicy-Mexican Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,466.2 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 11.6 g

View full nutritional breakdown of Spicy-Mexican Vegetable Soup calories by ingredient



Number of Servings: 12

Ingredients

    Yields 6.5 quarts. Recipe can be halved.

    6 T. Better than Bouillon Chicken Base
    2 1/2 quarts water
    3 T. Chili powder
    1 T. Minced garlic
    1 onion sliced
    3 Cups fresh broccoli florets
    2 cans del monte diced tomatoes low sodium
    2 cans joan of arc spicy chili beans
    2 - 32oz bags frozen mixed vegetables
    4 bay leaves
    2 bouquet garni (can be purchased at Williams-Sonoma)

Directions

Add bouillon, chili power, garlic, tomatoes, onions bay leaves, and bouquet garnis to water. Cover and simmer for 45 minutes. Add remaining ingredients and simmer for an additional hour.

Serving size 3 cups. Yields 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JSPENCE2000.