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Southwester Vegetarian Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 cups veggie broth
2 cups salsa, your favorite
1.5 oz package taco seasoning mix (El Paso has a lower sodium variety)
16 oz. frozen vegetables (Meijer has a Fiesta blend that I like for this recipe)
31 oz. fat-free vegetarian refried beans
Baked tortilla chips, optional


Stovetop:


- In large pot, stir broth, salsa, taco seasoning, vetables and refried beans until the beans are dissolved.


- Bring sout to a boil and then reduce heat to low.


- Cover and simmer for 12 minutes.


- Serve and sprinkle with crushed chips if desired, or great with cornbread.



Slow cooker:


- Stir borth, salsa, taco seasoning, vegetables and refried beans until beans are dissolved.


- Cover and cook for 8 hours or on high for 4 hours.


- Serve and sprinkle with crushed chips if desired, or great with cornbread.



Yields 12 (1-cup) servings



Calories: 111; Fat: 0g; Cholesterol: 0mg; Carbohydrate: 20g; Fiber: 4g; Protein 4g; Sodium: 1393mg


Weight Watchers: 1 point per serving


Pairs Well With


Notes

Modified from Busy People's Low-Fat Cookbook by Dawn Hall

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