* Exported from MasterCook *
Quick Southwestern-
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
30 ounces canned red kidney beans -- (2 cans) drained and rinsed
15 ounces no salt added tomato sauce -- (1 can)
14 ounces low-sodium vegetable broth -- (1 can) or 1 3/4 cups
14 1/2 ounces canned diced tomatoes with chilies -- (1 can) juice included
11 ounces canned yellow corn -- (1 can) drained
1 cup mild or medium salsa -- preferably fire-roasted
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin -- or to taste
salt and freshly ground white pepper to taste
To garnish: -- crushed tortilla chips (optional)
In a medium stockpot, combine all ingredients, except the tortilla chips, and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer gently, uncovered, 20 minutes, stirring occasionally. Serve warm, garnished with the tortilla chips (if using).
Makes 6 servings.
AuthorNote: Straight from the pantry, this soup is as delicious to eat as it is easy to prepare.
Cuisine:
"TexMex"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 232 Calories; 3g Fat (12.7% calories from fat); 12g Protein; 41g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1092mg Sodium. Exchanges: 2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 1325 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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