Mexican

Mexican Vegetable Soup is for Soup.

Mexican Vegetable Soup takes 30 minutes to prepare.

Mexican Vegetable Soup takes 30 minutes to cook.

Mexican Vegetable Soup makes 6 servings.

The ingredients for Mexican Vegetable Soup are:

0.33 cup White Rice, long grain, cooked
0.15 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1.0 medium (2-1/2" dia) Onions, raw
0.13 cup Green Chili Peppers, canned
5.0 stalk, large (11"-12" long) Celery, raw
2.0 cup Canned Tomatoes
4.0 cup Swanson Chicken Broth 99% Fat Free
0.5 cup Bush's, Black Beans
0.25 cup, chopped Peppers, sweet, red, fresh
3.0 tsp Beef Base, Better Than Bouillon (1 tsp)
1.0 tbsp Basil
1.0 tbsp Oregano, ground
1.0 tsp Cumin seed
1.0 tbsp Chili powder
2.0 tsp Salt
1.0 tsp Pepper, white
1.0 tsp Pepper, black
2.0 tbsp Extra Virgin Olive Oil

Here is how you make Mexican Vegetable Soup:

Saute veggies in olive oil. Add cooked grains, tomatoes, broth and bouillon paste. Spice to heat intensity desired. Bring to boil and then simmer until celery is tender.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user MINGUST.

The nutritional information for Mexican Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 138.8

• Total Fat: 5.7 g
• Cholesterol: 3.3 mg
• Sodium: 2,010.3 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 4.5 g
• Protein: 4.9 g

Mexican Vegetable Soup is Mexican cuisine.

The dietary needs meet for Mexican Vegetable Soup is Gluten Free