Trying to use up older food in my cabinets and fridge, I threw together this soup for quick, at-work meals and it is delicious. There's a hodgepodge of ingredients: frozen corn, some leftover black beans, fire roasted tomatoes with green chilis, Italian-style stewed tomatoes, onion, garlic, peppers, chicken-style TVP, and veggie pepperoni slices by Yves, which you can probably tell by looking at the soup, that I like a lot. I mean, I didn't even bother with cutting the slices in half. LOL! ;-)
It is seasoned with Mexican style spices (cumin, paprika, red pepper) as well as Italian style spices (oregano, basil, garlic), so I call it Mexitalian. Clever, huh?
I used 3 cups of vegetable broth and then just threw everything into the Crock Pot to heat it through. My soups always taste better the next day, so I put aside this one-cup portion for lunch the following day and then put the rest in individual storage bowls to freeze so I can just grab one for future lunches. Sorry for the crappy picture, but I have a brand new camera coming soon! Woo hoo!
The Weight Watcher's recipe builder says a one-cup serving has 3 Points+
Hi! I'm AJ, and I'm
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