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Spicy Mexican Bean and Vegetable Soup
BAREFEET IN THE KITCHEN16Ingredients
40Minutes
960Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. hot sausage
- 29 oz. diced tomatoes (petite)
- 16 oz. tomato sauce
- 1 1/2 cups black beans (cooked, or 1 can)
- 1 1/2 cups light red kidney beans (cooked, or 1 can)
- 3 ears corn (or 1 can)
- 6 baby zucchini (about 3 cups 1/4" slices)
- 4 cups baby spinach
- 1 Tbsp. bouillon
- 8 cups beef broth
- 2 Tbsp. spice (Mexican, Mix, reduce to 1 tablespoon for a less spicy version)
- 1 tsp. granulated garlic (or garlic powder)
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper (freshly)
- Mexican cheese blend (optional)
- shredded cheese (optional)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium3570mg149% |
| Potassium3530mg101% |
| Protein52g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber25g100% |
| Sugars27g |
| Vitamin A120% |
| Vitamin C160% |
| Calcium30% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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