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Mexican Bean Soup

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“A fast, healthy, hearty soup! Great for a cold winter day. Use vegetable broth and skip the chicken to make the vegetarian version :) I ALWAYS add salsa to my soup after cooking, but take a taste without the salsa before mixing it in to see what you prefer.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Melt butter in a soup pot and saute onion, carrot and zucchini until tender (6 to 8 min.).
  2. 2. Add remaining ingredients and simmer 10 minute
  3. 3. Serve and top as desired.

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