Mexicali Vegetable Soup Recipes

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MEXICALI CASSEROLE

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12



Mexicali Casserole image

Steps:

  • Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

MEXICALI VEGETABLE SOUP

Soup brings a family together. Make this soup and spend more time enjoying dinner than preparing it! This recipe combines ground beef with beans and mixed vegetables in a flavorful beef broth. Add a loaf of hearty bread and a salad, and you've got a well-rounded dinner that everyone will enjoy.

Provided by Allrecipes Member

Time 45m

Yield 7

Number Of Ingredients 7



Mexicali Vegetable Soup image

Steps:

  • COOK beef and onion in large saucepan until beef is browned; drain. Add broth, beans, zucchini, carrots and seasoning mix. Bring to a boil. Reduce heat to low; cook, covered, for 15 to 20 minutes.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 19.4 g, Cholesterol 27.6 mg, Fat 9.1 g, Fiber 3.7 g, Protein 11.6 g, SaturatedFat 3.7 g, Sodium 798 mg, Sugar 2.6 g

½ pound ground beef
½ cup chopped onion
3 ½ cups beef broth
1 (15 ounce) can white beans, drained
1 cup sliced zucchini
1 cup sliced carrots
1 (1.25 ounce) package ORTEGA® Taco Seasoning mix

MEXICAN VEGETABLE SOUP

Make and share this Mexican Vegetable Soup recipe from Food.com.

Provided by Hadice

Categories     Mexican

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16



Mexican Vegetable Soup image

Steps:

  • In a large soup pot over medium heat, warm oil.
  • Saute onion, bell pepper and garlic until tender, about five minutes.
  • Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
  • Ladle into bowls and top with a dollop of sour cream and tortilla chips.

Nutrition Facts : Calories 199.9, Fat 4.5, SaturatedFat 0.6, Sodium 338.7, Carbohydrate 38.5, Fiber 6, Sugar 7.5, Protein 5.3

1 tablespoon vegetable oil
1/2 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 cups vegetable stock or 2 cups broth
1 tomatoes, peeled, seeded and chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
2 medium russet potatoes, peeled and cubed
1 cup corn
3 tablespoons canned diced green chiles, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
fresh ground pepper
sour cream, for topping
crushed tortilla chips, for topping

MEXICALI SOUP

In 2nd grade my teacher Mrs. Means gave the entire class this recipe. I think we ate this in class one day, but I don't recall. It is my favorite vegetable soup recipe to this day. I'm not sure where the soup got the name, but my guess is it was probably from a story we read. My Mom said the original recipe calls for a beef soup bone and beef, but I grew up without it in the recipe. Feel free to throw either or both in to suit your tastebuds or use your own fresh homemade vegetable stock.

Provided by AmyZoe

Categories     Clear Soup

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12



Mexicali Soup image

Steps:

  • Bring all ingredients to a boil in a large pot and simmer until potato is soft.

Nutrition Facts : Calories 69, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.2, Sodium 375.9, Carbohydrate 15.2, Fiber 2.8, Sugar 4.1, Protein 2.5

2 quarts water
8 teaspoons beef bouillon
1 bay leaf
1 onion, chopped
1 carrot, diced
1 cup green beans
1 cup corn
1 cup potato, sliced
2 1/2 cups tomatoes
1 green pepper, diced
2 garlic cloves, diced
salt and pepper

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