Mexican Vegetable Soup
|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|
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.