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mexican-bean-soup recipe

Date: Mon, 28 Apr 1997 18:52:49, -0500
From: FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH)

good mexican bean soup!

We had this wonderful soup tonight.  My SAD husband liked it too.

2 2/3 cups green giant (or equivalent of 1 lb of your brand) 
vegetable protein crumbles
1 can pinto beans, undrained
1 can black beans, undrained
1 can chopped tomatoes (I like Del Monte with onions and green 
1 can corn, undrained
1 envelope Ranch Partymix (they have a fatfree version now)
1 envelope taco seasonings ( there's a fatfree version, too)
1 green pepper, diced
1/2 medium onion, diced
1 clove garlic, finely chopped

Start sauteing the pepper, onion and garlic in broth, wine, or water.
As this is cooking, put all the rest of the ingredients in a big pot.
Add 1 cup water if it is not "soupy" enough.  Stir well and heat
slowly over med. high heat.  It can boil, but it's messy.  Add the
veggies when they are to your liking.  Stir everything, and as soon as
it is warm enough, serve in big bowls over fatfree tortilla chips, and
top with a little fatfree cheese, if you wish.  We ate ours with a
little fatfree sour cream.  YUM!

This was so quick and easy, it will become a staple in our house.

kwvegan vegan