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"
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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.


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