Zesty Mexican Soup (from www.whfoods.com)

I have been using George Mateljan's book for two years~I love it!  I've given it away as a gift.  It is a tremendous reference book not only for healthy foods; it's a guide for cooking healthy, understanding nutrition of foods and the effects on the body, how the body processes food and the good and bad consequences, and much more, including recipes.   This by far is one of the healthiest, easiest, meals in a cup, soup you'll ever make and it's WONDERFUL!  A friend posted that she was enjoying some homemade soup and it reminded me of the Zesty Mexican Soup recipe!


I make Zesty Mexican Soup often.  I found it on the World's Healthiest Foods website www.whfoods.com Here is the recipe:  (Source:  This recipe is from the World's Healthiest Foods website ~   http://www.whfoods.com/genpage.php?dbid=30&tname=recipe)

Zesty Mexican Soup

This spicy vegetable soup is full of flavor and easy to prepare. Our Healthy Sauté method of cooking makes this recipe healthier since you don't have to use heated oils. This soup is a great way to get many vegetables into one meal. It actually gets better with time, so feel free to make a big batch to have around. It is a perfect quick meal on a cold day.

Prep and Cook Time: 40 minutes Ingredients: 1 medium onion, minced 4 medium cloves garlic, chopped 2 TBS red chili powder 3 cups + 1 TBS chicken or vegetable broth 1 small to medium green bell pepper, diced into 1/4-inch pieces 1 small zucchini, diced into 1/4-inch pieces 1 cup finely chopped collard greens 1 15 oz can diced tomatoes 1 15 oz can black beans, rinsed 1 cup frozen yellow corn 1 4 oz can diced green chili 1 tsp dried oregano 1 tsp ground cumin 1/4 cup chopped pumpkin seeds 1/2 cup chopped fresh cilantro salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth, zucchini, collard greens, and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor.) Add chopped cilantro, pumpkin seeds, salt, and pepper. Serves 6
   Serving Suggestions Serve with
   
   • Romaine & Avocado Salad

Healthy Cooking Tips:
For the best flavor it's important to chop the collard greens very fine. In doing so, their flavors blend better with the other ingredients and are easier to eat. If they are too big, they may taste too bitter.

Nutritional Profile... go to the website and read about how nutritious this dish is...!

http://www.whfoods.com/genpage.php?dbid=30&tname=recipe

Enjoy!!

Shef D