Wednesday, August 28, 2013

Quick Veggie Tex-Mex Soup

This soup is SO easy and is delicious. It is based on a recipe that I saw in Cooking Light, but I mixed it up a bit more to make it vegetarian. It is healthy and is great with cornbread muffins or some tortilla strips on top and tastes great as lunch the next day.
Quick Veggie Tex-Mex Soup 1 Tablespoon grape seed oil 1 small onion, chopped 2 Tablespoons crushed garlic 1 red bell pepper, chopped 1 jalapeno, seeded and minced 1 (12 oz) package Quorn “Chik’n Tenders” or other meat substitute 1 Tablespoon chili powder 1 teaspoon crushed red pepper 1/2 teaspoon salt 1 teaspoon ground cumin 2 cups frozen corn kernels 3 cups low-sodium vegetable broth 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can diced tomatoes, undrained 1. Heat a pan over medium-high heat. Add oil, onion, garlic, bell pepper, and jalapeno. Saute 3 to 4 minutes. Add “Chik’n” tenders and cook for 2 more minutes. Add chili powder and next 3 ingredients; saute for 30 seconds. Add remaining ingredients and simmer for 10 minutes. Enjoy!

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