Mexistrone Soup
By
Erlene Martin
@mamalene
1
★★★★★ 1 vote5
Ingredients
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1 Tbspcanola oil
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1 mediumonion,diced
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1carrot, sliced
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1 largegarlic clove,finely chopped
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1 smallzucchini,halved lengthwise and sliced
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1 cno salt added yellow corn(frozen or canned,rinsed and drained
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1 cblack beans,rinsed and drained
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1 cpinto beans,rinsed and drained
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1 can(s)(14.5oz.)stewed tomatoes with jalapenos*
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2 tspdried oregano
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1 tspdried basil
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1 1/2 cspicy tomato juice
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1/2 cwater
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·freshly ground black pepper
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1 ccorn chips,lightly crushed,optional,for garnish
How to Make Mexistrone Soup
- 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.