Mexistrone Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Mexistrone Soup

Erlene Martin

By
@mamalene

This recipe is from my Kadlec Regional Medical Center Flyer I get in the mail.I haven't tried it yet,it sounds really good though.


Featured Pinch Tips Video

Rating:

Serves:

6

Prep:

10 Min

Cook:

15 Min

Ingredients

1 Tbsp
canola oil
1 medium
onion,diced
1
carrot, sliced
1 large
garlic clove,finely chopped
1 small
zucchini,halved lengthwise and sliced
1 c
no salt added yellow corn(frozen or canned,rinsed and drained
1 c
black beans,rinsed and drained
1 c
pinto beans,rinsed and drained
1 can(s)
(14.5oz.)stewed tomatoes with jalapenos*
2 tsp
dried oregano
1 tsp
dried basil
1 1/2 c
spicy tomato juice
1/2 c
water
freshly ground black pepper
1 c
corn chips,lightly crushed,optional,for garnish

Directions Step-By-Step

1
Heat the oil in a medium Dutch oven over medium-high heat.Saute'onion and carrot 3 minutes.Add garlic and zucchini.Cook,stirring,2 minutes.
2
add corn,black and pinto beans,stewed tomatoes with their liquid,oregano and basil.Pour in tomato juice and 1/2 cup water.
3
Bring mixture to a boil and simmer 5 minutes.Season to taste with pepper,and serve with corn chips,if using.
4
soup can be made ahead and refrigerated for up to 2 days.
5
amount per serving:167 calories,3g total fat<1g saturated fat,29g carbohydrates,7g protein,8g dietary fiber,610mg sodium.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Other Tags: Quick & Easy, Healthy
Hashtags: #beans, #Vegatables