Appetizers / Soups / Salads

Spicy-Mexican Vegetable Soup takes several minutes to prepare.

Spicy-Mexican Vegetable Soup takes several minutes to cook.

Spicy-Mexican Vegetable Soup makes 12 servings.

The ingredients for Spicy-Mexican Vegetable Soup are:

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)

Here is how you make Spicy-Mexican Vegetable Soup:

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: 12Recipe submitted by SparkPeople user JSPENCE2000.

The nutritional information for Spicy-Mexican Vegetable Soup is:

• 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