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Friday, 14 November 2014

Spicy Mexican Vegetable Soup

This spicy soup will warm you up in a hurry with its healthy low carb vegetables.

Spicy Mexican Vegetable Soup


  • 1/3 cup okra, sliced
  • 1/3 cup celery, sliced
  • 1/3 bell peppers, diced
  • 1 cup Salsa (sugar free)
  • 2 cup vegetable stock (sugar free)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp onion powder
  • hot sauce to taste
  • jalapeño, diced


  1. Sauté okra, celery and peppers for 5 minutes.
  2. Add broth and spices. Bring to a simmer and cook another 20 minutes.

Add Ideal Protein Chili or rehydrated textured vegetable protein. If you want meat, add cubed chicken or beef that has been browned first.

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