Mexican Soup-Stew

Serves: 5
Total Calories: 122
Yield: 11 cups


8 cups water
5 cups chopped green beans in 1 inch pieces
1/2 cup quinoa
1 large onion chopped
2 tablespoons minced garlic
1/2 tablespoon olive oil
2 tablespoons soy sauce
1 cup textured vegetable protein (flakes or small chunks are best)
2 cups corn
4 tablespoons tomato paste
1/2 cup chopped cilantro
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon salt


In a soup pot, bring the water to a boil, and add the green beans and quinoa. Cover and simmer for 10 minutes.

In a medium skillet, sauté the onion and garlic in the olive oil and soy sauce until soft.

Add the textured vegetable protein to the onion and garlic, and stir until brown. Add the corn, tomato paste, and spices to the soup pot.

Add the browned onions and textured vegetable protein, and stir well. Simmer for 10 minutes. Turn off the heat, cover, and let set for 10 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 122
Calories from Fat: 20

This Mexican Soup-Stew recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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