Tex-Mex Vegetable Rice Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
15 |
ounces |
pinto beans -- drained |
|
10 |
ounces |
no salt added Rotel diced tomatoes and green chilies |
|
8 |
ounces |
mushroom -- sliced |
|
1 |
small |
green pepper -- diced |
|
1/2 |
cup |
celery -- sliced |
|
1 |
cup |
frozen peas |
|
1 |
cup |
frozen corn |
|
4 |
ounces |
green chilies -- drained & diced |
|
11 1/2 |
ounces |
salsa |
|
32 |
ounces |
low sodium vegetable broth |
|
6 |
ounces |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
small |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
1 |
teaspoon |
chili powder |
|
1/2 |
teaspoon |
cumin |
|
1/2 |
teaspoon |
oregano |
|
1 |
tablespoon |
vegetable oil |
| Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook until softened. |
| Add rest of ingredients and mix well. Heat to boiling. |
| Lower heat and simmer for 30 minutes.
Makes 8 servings. |
| Per Serving: 333 Calories; 3g Fat (7.6% calories from fat); 21g Protein; 59g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 305mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. |