Guest guest Posted February 28, 2010 Report Share Posted February 28, 2010 I made this today. It was very good, definitely a keeper. Sarah in CA * Exported from MasterCook * Mexi Soup Recipe By :Mary McDougall Serving Size : 6 Preparation Time :0:05 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/3 cup water 1 28 oz. can crushed tomatoes 1 15 oz. can kidney beans -- undrained 1 15 oz. can garbanzo beans -- undrained 1 16 oz can creamed corn 1 cup vegetable broth 1 8 oz can tomato sauce 1 tablespoon taco seasoning mix 3 dashes Tabasco sauce Place the onion and water in a medium soup pot. Cook, stirring occasionally, for 4 minutes. Add the remaining ingredients, bring to a boil, cover, and simmer for 25 minutes. Source: " The McDougall Quick & Easy Cookbook " Copyright: " 1997 " Start to Finish Time: " 0:30 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 6g Fat (12.0% calories from fat); 19g Protein; 75g Carbohydrate; 17g Dietary Fiber; trace Cholesterol; 942mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve with loaf of crusty bread. NOTES : I used Tapatio sauce instead of Tabasco as it is what I always have on hand. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 -- Checked by AVG - www.avg.com Version: 8.5.435 / Virus Database: 271.1.1/2714 - Release 02/28/10 07:34:00 ---------- Checked by AVG - www.avg.com Version: 8.5.435 / Virus Database: 271.1.1/2714 - Release 02/28/10 07:34:00 Quote Link to comment Share on other sites More sharing options...
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