Mexistrone Soup

Name: Mexistrone Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
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

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By Erlene Martin
@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.

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Mexistrone Soup

Step-by-Step

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.
add corn,black and pinto beans,stewed tomatoes with their liquid,oregano and basil.Pour in tomato juice and 1/2 cup water.
Bring mixture to a boil and simmer 5 minutes.Season to taste with pepper,and serve with corn chips,if using.
soup can be made ahead and refrigerated for up to 2 days.
amount per serving:167 calories,3g total fat<1g saturated fat,29g carbohydrates,7g protein,8g dietary fiber,610mg sodium.