Mexican Vegetable Soup
Recipe: #40996
June 21, 2023
Categories: Beans, Mexican, Southwest, One-Pot Meal, Vegan Fresh Tomatoes, Kidney Beans, more
"I'm using Wally world brand black bean and corn salsa. It's wicked good. This is vegan but you could use tomato chicken bouillon instead."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (688.6 g)
- Calories 780.6
- Total Fat - 53.7 g
- Saturated Fat - 30.2 g
- Cholesterol - 122 mg
- Sodium - 2092.1 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 18.9 g
- Sugars - 12.8 g
- Protein - 15.7 g
- Calcium - 148.5 mg
- Iron - 5.2 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In stock pot heat oil and add onions, celery, potatoes and carrots.
Step 2
Add garlic and taco seasoning.
Step 3
Add vegetables broth, Rotel tomatoes and kidney beans.
Step 4
Add salsa simmer 30 minutes.
Step 5
Add butter beans and cilantro or parsley.
Step 6
Season to taste.
Tips
No special items needed.
0 Reviews
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