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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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This soup has both corn and beans in it and a lower salt content then
most soups of its kind. Michele Tex- Mex Vegetable Rice Soup Recipe By :Michele Wilson Serving Size : 8 Preparation Time :0:10 Categories : Soups Tex-Mex Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces great northern beans, canned -- drained 14 1/2 ounces no salt added stewed tomatoes 8 ounces mushroom -- sliced 1 small green pepper -- diced 1/2 cup celery -- sliced 15 ounces green peas, low sodium -- drained 12 ounces low sodium canned corn -- drained 4 ounces green chiles -- drained and diced 11 1/2 ounces salsa 29 ounces low sodium vegetable broth 6 ounces no salt added tomato paste 8 ounces no salt added tomato sauce 1 small onion -- diced 2 cloves garlic -- minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon oregano 1 tablespoon vegetable oil Heat oil in large saucepan or Dutch oven. Add onion and garlic and cook until softened. Add rest of ingredients and mix well. Heat to boiling. Lower heat and simmer for 30 minutes. Description: "A salsa infused soup chock full of vegetables." Source: "Original Recipe" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 230 Calories; 3g Fat (10.3% calories from fat); 15g Protein; 41g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 454mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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