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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (345g) Recipe makes 8 servings |
||
| Calories 171 | ||
| Calories from Fat 28 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 750mg | 31% | |
| Potassium 758mg | 21% | |
| Total Carbohydrate 34.3g | 11% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 10.6g | ||
| Protein 6.4g | 12% | |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 2 teaspoons ground cumin
- 1 (48 ounce) can V8 vegetable juice
- 1 lime, juice of
- 1 (16 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (16 ounce) can corn
- 2 tablespoons fresh cilantro, chopped
- chili powder
Directions
1
Use the oil to saute the garlic and cumin briefly in a soup pot.2
Add the rest of the ingredients.3
Bring to a boil and simmer 10 min or more.
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Featured Reviews for This Recipe
From: AmandaInOz
On Sep 18, 2008
We found this a bit lacking in flavour. It reminded us of eating spoonfuls of V8, just with chunks. I think we would have enjoyed it more with some onion, chilies, maybe some cayenne and much more garlic and cilantro. Thanks for posting. Made for veg*n swap #2.
From: JanuaryBride
On Sep 3, 2008
What a simple and excellent recipe that I simply threw into a crockpot on high and it was good to go in 2 hours. I did add some instant brown rice which really didn't add anything extra. I topped mine off with some corn chips, avodaco cubes and sour cream which I HIGHLY recommend, although the sour cream blows the whole vegan theme. Could not ask for a better lunch. I will definintely be making this again. For those of us who eat meat, this would be great with the addition of ground beef or grilled chicken too. Made for veg*n tag #2.
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