150 Vegan Favorites

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Mexican Minestrone

 

 

* Exported from MasterCook *

 

Mexican Minestrone

 

Recipe By :150 Vegan Favorites, Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories : 150 Vegan Favorites

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

2 large carrots -- diced

1 medium yellow onion -- diced

1 red or green bell pepper -- seeded & diced

4 cloves garlic -- minced

1 jalapeno -- seeded & minced

2 14.5 oz cans vegetable broth

2 tablespoons tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon ground cumin

1/2 teaspoon black pepper

4 ounces spaghetti or linguine -- snapped in half

1 cup red kidney beans -- rinsed & drained if canned

1 11 oz can corn kernels -- drained

 

In a large saucepan, heat the oil over medium-high heat. Add the carrots,

onion, bell pepper, garlic, and jalapeno and cook, stirring for 7 minutes. Add

the broth, tomato paste, oregano, basil, cumin, and pepper and bring to a simmer

over medium-high heat, stirring occasionally. Stir in the pasta, beans, and

corn and return to a simmer. Cook until the pasta is al dente, 10-12 minutes,

stirring occasionally. Remove from heat and let stand for 5 minutes before

serving.

Ladle soup into shallow bowls and serve at once.

 

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 426 Calories (kcal); 8g Total Fat; (15% calories from fat); 19g

Protein; 75g Carbohydrate; 2mg Cholesterol; 1448mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0