Wednesday, November 2, 2011
Mexican-Inspired Vegetable Soup
Thank goodness, I'm not a kid anymore.
So without further ado, my Mexican-inspired vegetable soup (sans cabbage). Weight Watchers PointsPlus, 1 per serving. Serving size about 1 cup.
3-4 bell peppers, pick your color, diced
2 jalapeno peppers, fine diced
28 oz. diced tomatoes, canned
8 cups vegetable broth or chicken broth, low sodium
2 onions, diced
1 medium to large zucchini, diced
1 medium to large yellow squash, diced
3 whole carrots, peeled and sliced in medallions (or about 1 cup baby carrots)
1 cup whole wheat pasta (I prefer elbow macaroni)
3-4 clove garlic, minced
1 T cumin
1/4 t chili powder
3/4 t salt
You can add green beans if you'd like, but I'd avoid the cabbage.
Put it all in a stock pot and bring to a boil. Turn down the heat and cover and simmer until the macaroni is cooked through. Serve. Makes a boat load. Hope you're hungry. :)