Mexican Vegetable Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 138.8

Total Fat: 5.7 g
Cholesterol: 3.3 mg
Sodium: 2,010.3 mg
Total Carbs: 19.6 g
Dietary Fiber: 4.5 g
Protein: 4.9 g

View full nutritional breakdown of Mexican Vegetable Soup calories by ingredient

Introduction

Spice to heat intensity as desired Spice to heat intensity as desired

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 6

Ingredients

0.33 cup White Rice, long grain, cooked

0.15 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry

1.0 medium (2-1/2" dia) Onions, raw

0.13 cup Green Chili Peppers, canned

5.0 stalk, large (11"-12" long) Celery, raw

2.0 cup Canned Tomatoes

4.0 cup Swanson Chicken Broth 99% Fat Free

0.5 cup Bush's, Black Beans

0.25 cup, chopped Peppers, sweet, red, fresh

3.0 tsp Beef Base, Better Than Bouillon (1 tsp)

1.0 tbsp Basil

1.0 tbsp Oregano, ground

1.0 tsp Cumin seed

1.0 tbsp Chili powder

2.0 tsp Salt

1.0 tsp Pepper, white

1.0 tsp Pepper, black

2.0 tbsp Extra Virgin Olive Oil

Directions

Saute veggies in olive oil. Add cooked grains, tomatoes, broth and bouillon paste. Spice to heat intensity desired. Bring to boil and then simmer until celery is tender.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MINGUST.