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Southwester Vegetarian Soup

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Why I Love This Recipe

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

Ingredients You'll Need

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



- 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

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