* Exported from MasterCook *
MEXICAN-INSPIRED VEGETABLE SOUP
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : soup Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh green snap beans, -- cut into bite-sized pieces
3 cloves fresh garlic -- minced
2 small zucchini -- cubed
1 cup tomatillos -- chopped
1 medium jalapeno pepper -- finely chopped
14 ounces canned diced tomatoes -- Mexican-style prefered
1/2 medium poblano chili pepper
1 medium Spanish onion -- chopped
1 medium green pepper -- chopped
1/2 teaspoon cumin
1 teaspoon fresh orango
6 cups vegetable broth
2 roasted red pepperrs -- packed in water
3/4 teaspoon salt
2 tablespoons fresh lime juice
1/2 cup fresh chopped cilantro
1. Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.
2. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
3. Stir in salt, lime juice and cilantro. Serve
Source:
"UNKNOWN"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 108 Calories; 2g Fat (17.3% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1061mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
NOTES : VARIATIONS:
1/4 cup corn kernels
1/4 cup black beans
2 ounces cooked shrimp
2 ounces shredded or diced white meat chicken
2 tablespoons reduced-fat sour cream
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment