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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Vegetable Bean Soup Mexicana |
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Serves: 7 Print this RecipeServing Size: 1 1/2 cup Nancy Flesch - Kent, Ohio Bake-Off® Contest 36, 1994 Prize Winner This high-fiber, vegetable-rich soup is easy enough for every day, special enough for parties. 2 tablespoons olive oil or vegetable oil 1 cup thinly sliced zucchini 1/2 cup chopped green onions 1/2 cup chopped red or green bell peppers 2 (14 1/2-ounce) cans ready-to-serve chicken broth or chicken broth with 1/3 less sodium 1 (15-ounce) can spicy chili beans, undrained 1 (15-ounce) can garbanzo beans or (15.5-ounce) can dark red kidney beans, drained 1 (14 1/2-ounce) can stewed tomatoes, undrained 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro leaves 2 teaspoons cumin 1/4 to 1/2 teaspoon ground red cayenne pepper 1 1/2 cups fresh baby carrots 1 (9-ounce) package frozen shoepeg white corn in a pouch Heat oil in large saucepan or Dutch oven over medium-high heat. Add zucchini, green onions and bell pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add remaining ingredients except carrots and corn; mix well. Bring to a boil. Add carrots and corn; return to a boil. Reduce heat to low; cover and simmer 10 to 12 minutes or until vegetables are tender, stirring occasionally. Nutrition Per Serving (1 1/2-cup): Calories 230; Protein 109; Carbohydrate 31g; Fat 7g; Sodium 890mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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