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Mexican Vegetable Soup

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Ingredients
  Frozen french style green beans 10 Ounce (1 Package)
  Defatted chicken stock/Low sodium chicken broth 3 Cup (48 tbs)
  Frozen crinkle cut carrots 1 Cup (16 tbs)
  Lime juice 1 Tablespoon
  Mild salsa 1⁄2 Cup (8 tbs)
  Minced parsley/Cilantro 1 Tablespoon
Directions

Place the frozen beans in a colander and run cold water over them until they separate.
In a medium saucepan, combine the beans, stock or broth and carrots and lime juice.
Cover and bring to a boil, then reduce the heat.
Simmer about 5 minutes or until the vegetables are tender, stirring occasionally.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 3.8 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 319 Calories from Fat 1

% Daily Value*

Total Fat 0.13 g0.2%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1781.5 mg74.2%

Total Carbohydrates 49 g16.2%

Dietary Fiber 13 g52.1%

Sugars 18.5 g

Protein 19 g37.8%

Vitamin A 64.3% Vitamin C 72.9%

Calcium 31.4% Iron 21.9%

*Based on a 2000 Calorie diet

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Mexican Vegetable Soup Recipe