Soup

Mexican Veggie Soup is for Soup.

Mexican Veggie Soup takes 15 minutes to prepare.

Mexican Veggie Soup takes 120 minutes to cook.

Mexican Veggie Soup makes 8 servings.

The ingredients for Mexican Veggie Soup are:

1 can fat free refried beans
Garden Crest Diced Tomatoes (28 oz can)
Bush's Black Bean, 15oz can
Beans, pinto, 1 cup dry, rinsed
Freshlike Whole Kernel Sweet Corn, 15.25 oz
1 lg fresh red pepper, chopped
Lentils, 1 cup dry, rinsed
White Onion, 1/2 Medium onion, finely chopped
Knorr Vegetable Bouillon (1 cube)
Old El Paso Taco Seasoning, 1 Packet
Swanson Chicken Broth 99% Fat Free, 4 cup
Water, tap, 3 cup

Here is how you make Mexican Veggie Soup:

Cook the dry, rinsed pinto beans with 1 tab of vegetable bouillon and enough water to cover by 2 inches (about 4-5 cups). Bring them to a boil and boil for 15-20 minutes, until soft. Take 3 tbs of that bean water and place it in a stock pot and cook chopped onion until translucent. Add red peppers, and cook 2 more minutes. Add all remaining ingredients and bring to a rolling boil. Cover and cook until lentils are soft -approx 1 hour. Cook longer if you desire a thicker soup. Freezes well.Number of Servings: 8Recipe submitted by SparkPeople user AMBERV1781.

The nutritional information for Mexican Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 224.5

• Total Fat: 1.1 g
• Cholesterol: 2.5 mg
• Sodium: 1,852.6 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 10.3 g
• Protein: 11.8 g

Mexican Veggie Soup is Mexican cuisine.

The dietary needs meet for Mexican Veggie Soup is Vegetarian