Free Recipe Mexican Summer Soup
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Mexican Summer Soup Recipe
1/3 c Kidney beans
1/3 c Garbanzo beans
1/3 c Black beans
3 md Tomatoes; coarsely chopped
1 sm Onion; coarsely chopped
1 Banana pepper; finely
-chopped
1/2 c Green beans; fresh
1/2 c Zucchini; cubed
4 Cloves garlic; pressed
1 ts Chili powder
1 ts Ground cumin
2 Bay leaves
Salt and pepper; to taste
1/4 c Red wine
Mexican Summer Soup Preparation
Wash and soak beans overnight (I cooked mine the next day on low in the slow cooker while I was at work) drain & rinse beans before adding to pot. In a medium saucepan saute onion and garlic in water until tender. Add fresh green beans and banana peppers, continue to saute for 3 minutes. Be sure to keep track of the water so it doesn”t dry out. Just before the water completely dries up add the zucchini and saute 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn”t add more water just to keep from scorching veggies). Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce. As I am on a restricted salt diet I did not add salt to mine, however, I did add some sweetener to the whole batch. Even without salt this dish was very good. I haven”t tried it with salt substitute, so I don”t know how it would work. The nutritional rundown on this dish is quite good and it taste good too. Recipe by: Lynne Neumann Posted to fatfree digest by Lynne <QA_neumann@email.msn.com> on Aug 20, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Mexican Summer Soup?
If you know a better Mexican Summer Soup Recipe please comment below.