Veggie Southwest Soup

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* Exported from MasterCook *

 

Veggie Southwest Soup

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 14.5 oz cans stewed tomatoes

2 15 oz cans black beans -- rinsed and drained

2 cups chopped celery

2 cups water

1 15 oz can whole kernel corn -- drained

1 large green sweet pepper -- chopped (1-1/3 cups)

1 large onion -- chopped (1 cup)

1 1.4 oz package vegetable soup mix

1 fresh jalapeno pepper -- seeded and finely chopped*

1 teaspoon dried cilantro -- crushed

1 teaspoon garlic powder

1 teaspoon pepper

1/2 teaspoon dried basil -- crushed

1/2 teaspoon chili powder

 

In a 4- to 5-quart pot or Dutch oven combine all ingredients. Bring to boiling;

reduce heat. Cover and simmer for 2 to 3 hours.

 

Note: Because chili peppers, such as jalapenos, contain volatile oils that can

burn your skin and eyes, avoid direct contact with them as much as possible.

When working with chili peppers, cover your hands with plastic bags or wear

plastic or rubber gloves. If your bare hands do touch the chili peppers, wash

your hands well with soap and warm water.

 

Crockery Cooker Directions: Halve all ingredients above, except use one 8-ounce

can whole kernel corn and 1/4 cup soup mix. In a 3-1/2- or 4-quart crockery

cooker combine all ingredients. Cover and cook on low-heat setting for 7 to 8

hours or on high-heat setting for 3-1/2 to 4 hours.

 

 

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Per Serving (excluding unknown items): 377 Calories; 2g Fat (4.0% calories from

fat); 21g Protein; 74g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 162mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fat.

 

NOTES : From BHG.com

Nutr. Assoc. : 0 0 0 0 26006 3572 0 0 3785 383 0 0 0 0