Laura Bush's Vegetable Soup
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Recipe: #38215
February 22, 2022
Categories: Soups/Stews, Vegetables, Native American, Southwest, Vegan, Vegetarian, Frozen Vegetables, Canned Tomatoes, Spicy more
"Now she used 1 1/4 cup dry pintos soaked overnight and cooked 2 hours .I'm not and fresh corn and beans and tomatoes. I'm going the faster cheaper route native American can be vegan without the cheese"
Ingredients
Nutritional
- Serving Size: 1 (651.9 g)
- Calories 269.1
- Total Fat - 9.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 10.6 mg
- Sodium - 692 mg
- Total Carbohydrate - 39.8 g
- Dietary Fiber - 10.5 g
- Sugars - 12 g
- Protein - 12.7 g
- Calcium - 311.1 mg
- Iron - 3.7 mg
- Vitamin C - 54.5 mg
- Thiamin - 0.3 mg
Step 1
Heat the oil in a large skillet
Step 2
Saute the onions and peppers over high heat for 2 minutes.
Step 3
Lower the heat
Step 4
Add the garlic, chili powder, cumin and coriander and stir everything together. Add a cup of water, so the chili doesn't stew for 5 minutes.
Step 5
Add rest of ingredients
Step 6
And simmer for 60 minutes
Step 7
Add water if to thick
Step 8
Take bay leaf out
Step 9
Bowl up
Step 10
Garnish
Tips & Variations
No special items needed.
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