Mexistrone Soup

Mexistrone Soup

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Erlene Martin


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.


★★★★★ 1 vote

10 Min
15 Min


  • 1 Tbsp
    canola oil
  • 1 medium
  • 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
  • ·
    freshly ground black pepper
  • 1 c
    corn chips,lightly crushed,optional,for garnish

How to Make Mexistrone Soup


  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.

Printable Recipe Card

About Mexistrone Soup

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

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