Try this Spicy Southwestern Veggie Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot over medium heat, bring veggie stock, water, and tomato sauce to simmer. Add celery, carrots, and onion. Cover and let simmer for 10 minutes. You may allow it to come to a low boil, but no higher.
Add spices, diced tomatoes & green Chiles and corn. Cover and let cook at a low boil until all veggies are almost tender to your liking, stirring occasionally. Add beans and reduce to simmer until veggies are tender to your liking. All in all, it should take about an hour. Serve immediately.
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Serving Size: 1 Serving (1857g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 249 | ||
Calories from Fat: 11 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 6828.2mg | 235 % | |
Potassium 1234.8mg | 32 % | |
Total Carbohydrate 55g | 16 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 44g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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