Mexican Minestrone
Posted on April 28th, 2007 12:40 pm
I told you I was having that “full fridge inspiration”. This makes a huge batch and can freeze in single servings easily to bring for lunches.
I also measured the ingredients for a change! I probably would have had made it a bit spicier if I didn’t. Experiment with the amounts and have fun. 
- Non-stick cooking spray (or about tsp of olive oil)
- 1 thick slice of sweet onion diced (or a small yellow onion)
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 medium zucchini diced
- About 1 cup fresh green beans chopped
- Dash of salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- Can of diced tomatoes un-drained (the kind with green chilis would be good but I didn’t have any)
- 2 cans of chicken or vegetable broth
- 1 can of kidney beans (drained and rinsed)
- About 2 cups of cooked brown rice (I used the instant kind of uncle bens – 1 bag)
Spray a large pot with non-stick cooking spray. Sauté the onion over medium heat, once they start to get transparent and softer add all the other vegetables. Stir. Sprinkle with the salt, chili powder, cumin and paprika. Continue stirring over medium heat allowing the flavors to mix.
Add the diced tomatoes, broth, beans and rice. Continue cooking over medium heat for about 10 minutes. Turn off heat and the soup will continue to cook (this is my attempt at not overcooking the veggies).
Points? I’m thinking super low. It makes a HUGE pot, at least 6 servings if not more. Recipe builder anyone? My guess is 6 servings 2-3 points a piece.
Labels: DinnerIdeas
posted by Roni
at
11:13 PM
1 Comments :
11 Original Responses to “Mexican Minestrone”
on 28 Apr 2007 at 5:50 pm1 Liz
I got 3 points when i put it in the recipe builder but I’m not sure because I wasn’t sure how many cups were in the cans so I just guessed but it seems like it would be in that range because most of the things i guessed were veggies. looks really yummy!!
on 28 Apr 2007 at 5:56 pm2 Megs
Here you go! Thanks for all your recipe ideas. I guess-ti-mated on the beans and tomatoes!
Mexican Minestrone
POINTS® value per serving | 3
Servings | 6
Soups |
Ingredients
1 small onion(s)
2 item bell pepper(s)
1 medium zucchini
1 cup frozen cut green beans
1 tsp table salt
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
14 1/2 oz canned diced tomatoes
2 cup Chicken Broth
2 cup canned kidney beans
2 cup cooked brown rice
on 28 Apr 2007 at 7:44 pm3 Melissa
Yumm-o…I just love visiting this site because then I can plan meals for the week! Thank you so much for sharing your innovative meals because God knows I am not that kind of chef!
Mel
on 29 Apr 2007 at 3:00 am4 Heidi
What size would you say the servings are? This looks yummy!!
on 29 Apr 2007 at 5:06 am5 Michelle
Sounds great! I’ve also been a big fan of using V8 juice for the “broth” in soups. Thought you might want to give it a whirl.
on 29 Apr 2007 at 8:16 am6 rapunzel
This looks delicious! I’ll definitely be trying this one sometime this week.
on 30 Apr 2007 at 8:58 am7 roni
@Heidi - At least a cup. I just sperated the batch into 6 equal parts.
on 02 May 2007 at 12:21 am8 another mama
I love to use V8 in my soups, too!
I do a minestones in the crock pot (no oil whatsoever), but I’m thinking I need to make mine a little more Tex Mex!
mmmmmm!
on 02 May 2007 at 6:45 pm9 July
I made a variation of this the other day. Yummy. Was going to say that some fresh cilantro would be great in your version.
Thanks for always coming up w/great things.
on 02 May 2007 at 10:02 pm10 roni
@July - Man! I always forget the cilantro! Good idea!
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