Mexican

Mexican Style Spicy Bean Soup (vegan) takes 15 minutes to prepare.

Mexican Style Spicy Bean Soup (vegan) takes 360 minutes to cook.

Mexican Style Spicy Bean Soup (vegan) makes 9 servings.

The ingredients for Mexican Style Spicy Bean Soup (vegan) are:

3/4 cup Corn, Canned
4 tablespoon Salsa
10 oz can Mild Enchilada Sauce
15 oz can Black Beans, with liquid
15 oz can Crushed Tomatoes in puree
4 cups Vegetable Cooking Stock, 2 cup
1 tsp Garlic Powder
1 tsp Onion Powder
2 cups of prepared Near East Rice Pilaf Wild Mushroom and Herb (pkg makes 3 cups)
1 cup water (for thinningsoup before serving)

Here is how you make Mexican Style Spicy Bean Soup (vegan):

Put everything except rice pilaf mix and water into crockpot and cook for 4-6 hours on high, or 8 hours on low. When it's been bubbling for awhile, turn it to low until ready to serve. Prepare the rice pilaf according to directions and add. I stirred it into the soup about an hour before serving and added a cup of water to thin it after rice swelled. Makes about 9 1-1/2 cup servings.Number of Servings: 9Recipe submitted by SparkPeople user SUNNYH99.

The nutritional information for Mexican Style Spicy Bean Soup (vegan) is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 145.2

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 596.3 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 2.7 g
• Protein: 4.6 g

Mexican Style Spicy Bean Soup (vegan) is Mexican cuisine.

The dietary needs meet for Mexican Style Spicy Bean Soup (vegan) is Vegan