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Mexistrone Soup

This soup contains a large variety of vegetables and beans that provide essential nutrients and fiber for a healthy diet.


1 teaspoon canola oil

1 medium onion, diced

1 carrot, sliced

1 large garlic clove, finely chopped

1 small zucchini, halved lengthwise and sliced

1 cup yellow corn (no salt added), frozen or canned, rinsed and drained

1 cup black beans, rinsed and drained

1 cup pinto beans, rinsed and drained

1 can (14.5 ounces) stewed tomatoes with jalapenos, or one fresh jalapeno sautéd with the vegetables

2 teaspoons dried oregano

1 teaspoon dried basil

1 1/2 cups spicy tomato juice

Freshly ground black pepper

1 cup corn chips, lightly crushed, optional, for garnish


1. Heat the oil in a medium pot over medium-high heat. Sauté onion and carrot for 3 minutes. Add garlic and squash. Cook, stirring, for 2 minutes.

2. Add corn, black beans and pinto beans, stewed tomatoes and their liquid, oregano and basil. Pour in tomato juice and 1/2 cup of water. Bring mixture to a boil and simmer for 5 minutes. Season to taste with pepper and serve with corn chips.

You can make this soup ahead and refrigerate it for up to 2 days.

Yield: 6 servings.

Calories: 167

Total fat: 3 grams

Saturated fat: less than 1 gram

Carbohydrate: 29 grams

Protein: 7 grams

Fiber: 8 grams

Sodium: 610 milligrams

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