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    You are in: Home / Low-cholesterol / Mexican Tomato Soup Recipe
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    Mexican Tomato Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 14, 2012

      I love tomato soups and this was a nice kicked up version. I used white kidney (cannellini) beans. I liked the splash of lime juice as the finishing touch. I garnished with chopped fresh cilantro. This is a nice tasty and filling tomato soup. It's low in fat, too. Thanx!

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    • on September 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.

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    • on September 03, 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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    Nutritional Facts for Mexican Tomato Soup

    Serving Size: 1 (277 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 161.6
     
    Calories from Fat 29
    18%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 498.8 mg
    20%
    Total Carbohydrate 30.6 g
    10%
    Dietary Fiber 6.3 g
    25%
    Sugars 10.7 g
    43%
    Protein 6.4 g
    12%

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