Mexistrone Soup

Mexistrone Soup Recipe

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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


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1 Tbsp
canola oil
1 medium
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


  • 1Heat 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.
  • 2add corn,black and pinto beans,stewed tomatoes with their liquid,oregano and basil.Pour in tomato juice and 1/2 cup water.
  • 3Bring mixture to a boil and simmer 5 minutes.Season to taste with pepper,and serve with corn chips,if using.
  • 4soup can be made ahead and refrigerated for up to 2 days.
  • 5amount per serving:167 calories,3g total fat<1g saturated fat,29g carbohydrates,7g protein,8g dietary fiber,610mg sodium.

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About Mexistrone Soup

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

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