Mexistrone Soup
A colorful spicy soup with a Southwestern flair.
Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 1 hr
(if pre-cooking dry beans)
Ingredients
- 1 Tbsp canola oil
- 1 medium onion, diced
- 1 carrot, sliced
- 1 large garlic clove, finely chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 cup free yellow corn (no salt added), frozen or canned, rinsed and drained
- 1 cup cooked black beans, rinsed and drained
- 1 cup cooked pinto beans, rinsed and drained
- 1 can (14.5 oz) stewed tomatoes with jalapeños (reserve the liquid)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 cup spicy tomato juice
- 1 freshly ground black pepper, to taste
- 1 cup corn chips, lightly crushed, for garnish (optional)
Directions:
Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot for 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.
Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and garnish with corn chips, if using.
Soup can be made ahead and refrigerated for up to 2 days.
Variations:
*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper in with the other vegetable ingredients.
Note: Nutrition information includes the corn chips.