Mexican

Texy Veggie soup is for Soup.

Texy Veggie soup takes 15 minutes to prepare.

Texy Veggie soup takes 40 minutes to cook.

Texy Veggie soup makes 6 servings.

The ingredients for Texy Veggie soup are:

2 cans Black Beans rinsed
1 small onion chopped
2 cloves garlic minced
2 1/2 small zucchini chopped (3c)
2 small baby carrot baggie chopped (1/2 c)
small sweet pepers sliced (1c)
Juice of one lemon
One carton of chicken stock
tbls olive oil
Herbs: 2 tbls cumin, 1tbls corriander, couple dashes red pepper flakes, 2 tsp oregeno
Sea salt
garnish with chopped cilantro and a few dashes of hot sauce for some extra heat.

Here is how you make Texy Veggie soup:

Sate onion and garlic with olive oil. add red pepper flakes and carrots. Sate few minutes, add zucchini, and sweet peppers. Pour in Chicken stock and rinsed black beans. Put in all your herbs, and lemon juice. Simmer for about 40 min or until veggies are to your liking. To serve put a few dashes of your favorite hot sauce and some chopped cilantro. Yummy!Number of Servings: 6Recipe submitted by SparkPeople user PUDDYSPRIDE.

The nutritional information for Texy Veggie soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 226.0

• Total Fat: 5.1 g
• Cholesterol: 5.0 mg
• Sodium: 762.5 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 10.0 g
• Protein: 12.9 g

Texy Veggie soup is Mexican cuisine.

The dietary needs meet for Texy Veggie soup is Vegetarian