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Zesty
Mexican Soup
This spicy vegetable soup is full of flavor, and easy to
prepare. Using our Healthy Sauté method of cooking makes
this recipe healthier without heated oils or
compromising taste. It is a great way to get many
vegetables into one meal and will keep for a few days.
It actually gets better with time, so feel free to make
a big batch to have around. It is a perfect quick meal
on a cold day.
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Directions:
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Heat 1 TBS broth in a medium soup pot.
Healthy Sauté onion, garlic, and green peppers
in broth over medium heat for about 5 minutes,
stirring often. (Alternately, Saute in 1 TB. Olive
Oil)
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Add red chili powder, mix in well and add broth,
zucchini, collard greens and tomatoes. Cook for
another 5 minutes and add beans, corn, green chili,
oregano, and cumin.
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Bring to a boil on high heat. Once it begins to
boil, reduce heat to medium low and simmer uncovered
for 15 minutes longer. (Simmering uncovered enhances
the flavor) Add chopped cilantro, pumpkin seeds,
salt and pepper.
Serves 6
Healthy Cooking Tips: For the best flavor it’s
important to chop the collard greens very fine. In doing
so, their flavors blend better with the other
ingredients and are easier to eat. If they are too big,
they may taste too bitter.
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