Southwester Vegetarian Soup
Why I Love This Recipe
Modified from Busy People's Low-Fat Cookbook by Dawn Hall
Ingredients You'll Need
6 cups veggie broth
2 cups salsa, your favorite
1.5 oz package taco seasoning mix (El Paso has a lower sodium variety)
16 oz. frozen vegetables (Meijer has a Fiesta blend that I like for this recipe)
31 oz. fat-free vegetarian refried beans
Baked tortilla chips, optional
Directions
Stovetop:
- In large pot, stir broth, salsa, taco seasoning, vetables and refried beans until the beans are dissolved.
- Bring sout to a boil and then reduce heat to low.
- Cover and simmer for 12 minutes.
- Serve and sprinkle with crushed chips if desired, or great with cornbread.
Slow cooker:
- Stir borth, salsa, taco seasoning, vegetables and refried beans until beans are dissolved.
- Cover and cook for 8 hours or on high for 4 hours.
- Serve and sprinkle with crushed chips if desired, or great with cornbread.
Yields 12 (1-cup) servings
Calories: 111; Fat: 0g; Cholesterol: 0mg; Carbohydrate: 20g; Fiber: 4g; Protein 4g; Sodium: 1393mg
Weight Watchers: 1 point per serving
