Mexican

Santa Fe Fiesta Soup (Veg) is for Soup.

Santa Fe Fiesta Soup (Veg) takes 25 minutes to prepare.

Santa Fe Fiesta Soup (Veg) takes 30 minutes to cook.

Santa Fe Fiesta Soup (Veg) makes 16 servings.

The ingredients for Santa Fe Fiesta Soup (Veg) are:

Large can petite diced tomatoes
15.5 ounce cans of:
Black Beans
Navy Beans
Small Dark Red Kidney Beans
Hominy
8 ounce cans of:
no added salt corn
sliced carrots
2 tablespoons of chopped roasted garlic
4 tablespoons of salsa
1 small can diced roasted green chiles
6 tablespoons chopped fresh cilantro

Here is how you make Santa Fe Fiesta Soup (Veg):

Disclaimer: I usually mix low or no salt added and organic cans of beans and other veggies as available, so the sodium in this recipe is a worst-case scenario. I also use fresh carrots and corn when available, though I have yet to prepare these from scratch.To prepare these from scratch: use 1 cup of each type of bean, bring to boil, remove from heat, and set to soak overnight. Cook til tender the next day and add other ingredients and cook together until tender if using fresh veggies.Otherwise, put all the canned ingredients into a large stockpot and bring to a boil, stirring occasionally.I toss in the cilantro at the end, just long enough to wilt it a little and spread its yumminess throughout the soup.I find this soup goes with any kind of bread or sandwich.This is a great soup for batch cooking.Number of Servings: 16Recipe submitted by SparkPeople user TRESEDA.

The nutritional information for Santa Fe Fiesta Soup (Veg) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 123.7

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 413.6 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 6.1 g
• Protein: 5.5 g

Santa Fe Fiesta Soup (Veg) is Mexican cuisine.

The dietary needs meet for Santa Fe Fiesta Soup (Veg) is Gluten Free