Garbanzo Chile Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups frozen hash brown potatoes
• 1-1/2 cups water
• 10 oz. can spicy hot tomato vegetable juice
• 15 oz. can garbanzo beans, rinsed and drained
• 11 oz. can corn with red and green peppers, drained
• 4 oz. can chopped green chiles, drained
• 1 tsp. cumin
• 1/4 tsp. garlic salt
• 1/8 tsp. pepper

Preparation:

In large saucepan, combine all ingredients. Cook over medium high heat, stirring frequently, until soup boils, about 10 minutes. Reduce heat and simmer until potatoes are tender, about 10 minutes longer. 6 servings

Calories: 200
Fat: 2 grams
Carbs: 42 grams
Sodium: 600 mg
Vitamin A: 60% DV

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