Mexican Vegetable Soup
Created by dienia b on June 21, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #40996
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon taco seasoning
- 2 carrots, peeled, diced
- 1 celery stalk, chopped
- 1 cup black bean and corn salsa
- 1 pound potatoes, peeled, diced, (2)
- 4 cups vegetable stock
- 15 ounces butter beans (1 can)
- 15 ounces kidney beans (1 can)
- 10 ounces tomato and chilies (1 can)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh cilantro, minced
How to Make
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Step 1: In stock pot heat oil and add onions, celery, potatoes and carrots.
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Step 2: Add garlic and taco seasoning.
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Step 3: Add vegetables broth, Rotel tomatoes and kidney beans.
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Step 4: Add salsa simmer 30 minutes.
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Step 5: Add butter beans and cilantro or parsley.
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Step 6: Season to taste.
Nutritional Facts
- 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