thick and hearty tex-mex soup
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| recipe by :michele wilson |
| serving size : 8 preparation time :0:10 |
| categories : soups |
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| amount measure ingredient -- preparation method |
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| 16 oz. | fat-free refried beans |
| 4 oz. | green chiles -- drained and diced |
| 14-1/2 oz. | tomatoes with green chilies -- drained |
| 2 clove | garlic -- minced |
| 1 medium | onion -- minced |
| 11 oz. | corn with red and green peppers -- drained |
| 1 cup | red wine |
| 8 oz. | no-salt-added chicken broth |
| 1 Tbsp | chili powder |
| 1/2 tsp | cumin |
| 1/4 tsp | pepper |
| 1/2 tsp | oregano |
| 1 cup | four-cheese mexican-style shredded cheese |
| 4 oz. | black olives -- drained and sliced |
| 8 oz. | mushrooms |
| 1 medium | green bell pepper -- seeded and diced |
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| combine all the ingredients, except cheese, in a large pot or dutch |
| oven. stir to break up beans. heat over medium heat until soup comes to |
| a boil. reduce heat to low and simmer for 30 minutes. serve in a bowl |
| sprinkled with cheese. |
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| description: .another easy to make and tasty filling soup." |
| source: .healthy food that tastes so good!" |
| copyright: .michele wilson © 2003" |
| start to finish time: .0:40" |
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| per serving (excluding unknown items): 192 calories; 6g fat (29.3% |
| calories from fat); 9g protein; 25g carbohydrate; 3g dietary fiber; |
| 11mg cholesterol; 799mg sodium. exchanges: 1 grain(starch); 0 lean |
| meat; 1 1/2 vegetable; 0 fruit; 1/2 fat. |
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| notes : this can be made in a crockpot. add all ingredients and cook on |
| low for 6 to 8 hours or high for 3 to 4 hours. |
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| (ID: 73305) Mirror: rec.food.recipes: Fri, Sep 30, 2005 |