Mexican Vegetable Soup

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* Exported from MasterCook *

 

Mexican Vegetable Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tsp olive oil

1 red onion -- finely chopped

teaspoon ground coriander

2 cloves garlic -- finely chopped

2 carrots -- peeled and cut into bite sized chunks

1/4 litre vegetable stock

1 tin refried beans -- (415 g )

1 tin cannelloni beans -- (415 g )

1/2 teaspoon dried oregano

1 tbsp jalapeno chillies (from a jar) chopped

350 g green French beans -- topped, tailed, and cut into

bite sized chunks

1/2 lime -- juice

SALSA:

2 tomatoes -- chopped

1 spring onion -- thinly sliced

30 g fresh coriander -- finely chopped

½ lime -- juice

½ tsp salt.

 

Mix together ingredients for the salsa and set aside. Use a heavy bottomed

pan to fry onions in oil over medium heat. When translucent, add garlic and

coriander and fry 1 min. Add carrots, stock, refried beans, cannelloni

beans, dried oregano, and bring to boil, stirring regularly. Simmer 5 mins

then add chillies, French beans and lime juice. Simmer another 3 mins,

season to taste and serve, putting a dollop of salsa in the middle of each

bowl.

 

Source:

" Slimming Magazine "

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Per Serving (excluding unknown items): 139 Calories; 2g Fat (15.0% calories

from fat); 6g Protein; 25g Carbohydrate; 6g Dietary Fiber; trace

Cholesterol; 392mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0

Fruit; 1/2 Fat.

 

NOTES : To freeze leftovers, add any remaining salsa to the soup beforehand,

and as you reheat the soup you can refresh the taste with a little more lime

juice and chopped fresh coriander.

 

This is extremely easy to make and freezes well, and has a lovely smoky

flavour. The refried beans add protein and thicken the soup. If you can’t

find them, use an extra can of pinto or cannelloni beans instead, mashing

them up with a fork before adding them to the pot.

 

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