New to the group/soup recipe

[Guest guest]

I'm Dena Jo. I've been mostly vegan for about two years, mainly for health

reasons, although I don't think people should abuse animals.

 

Here's my first recipe. This soup is ridiculously easy to make but tastes

wonderful. It's based on a McDougall recipe. Since making it the first time, I

always have it in my freezer in single serving size containers. The recipes

makes enough for about seven average-sized soup bowls.

 

Mexi Soup

 

1 large onion, chopped

1 28-oz. can of diced tomatoes

1 15-oz. can of kidney beans

1 15-oz. can of garbanzo beans (or pinto beans if you don't care for garbanzo

beans)

1 15-oz. can of creamed corn

1 8-oz. can of tomato sauce

1 4-oz. can of diced green chilies

1 c. vegetable broth (less if you like your soup thicker)

1 T. taco seasoning

1/4 t. chipotle powder

Salt and black pepper to taste

 

In a large soup pot, saute the onion in water until soft (about 5 minutes). Add

the remaining ingredients. Simmer for 25 minutes to blend flavors.

 

Note: You can use two cans of Mexican stewed tomatoes and eliminate the taco

seasoning, but it has a slightly sweeter taste.

 

Makes 7 average-size soup bowls. I once figured out that each bowl has about

220 calories and roughly 11.5 grams of fiber! If anyone makes it, let me know

how you like it.

 

- DJ

 

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Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...