Mexistrone Soup combines Tex-Mex ingredients of corn, pinto beans and jalapeños, with the usual Italian contingent of tomatoes, zucchini and carrots, then topped with a handful of crushed corn chips.

mexistrone soupPrep Time: 15 min
Cook Time: 20 min
Ready In: 35 min

Servings: 6

Ingredients
1 tbsp Canola Oil
1 medium Onion, diced
1 Carrot, sliced
1 large Garlic clove, finely chopped
1 small Zucchini, halved lengthwise and sliced
1 cup free Yellow Corn (no salt added), frozen or canned, rinsed and drained
1 cup Black Beans, rinsed and drained
1 cup Pinto Beans, rinsed and drained
1 can (14.5 oz) Stewed Tomatoes with Jalapeños*
2 tsp dried Oregano
1 tsp dried Basil
1½ cups spicy Tomato Juice
Freshly ground Black Pepper
1 cup Corn Chips, lightly crushed, optional, for garnish

Directions
Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.
Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and serve with corn chips, if using.
Soup can be made ahead and refrigerated for up to 2 days.
*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper with the vegetables.

Tips & Notes
Culturally, the United States is more a mixed salad than a melting pot. In most communities, different ethnic groups live side by side more often than they blend. The kitchen seems to be the main exception, where ingredients and even dishes from one culture are constantly being adopted or adapted by another.
Linguini with edamame and Mexistrone soup are two prime examples of melting pot cooking. They show how combining ingredients from two culinary traditions, and using a “foreign” technique, can produce delicious results.

Nutritional Information Per Serving
Calories: 167
Total Fat: 3g
Saturated Fat: less than 1 g
Carbohydrate: 29g
Protein: 7g
Dietary Fiber: 8g
Sodium: 610mg

Source: AICR

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Filed under: Recipes for Diabetics

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