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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 135.2
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 819.1 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Vegetarian Tortilla Soup (Low cal, Low carb, and Low fat!) calories by ingredient
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Vegetarian Tortilla Soup (Low cal, Low carb, and Low fat!)

Submitted by: MRS_MORRIS
Vegetarian Tortilla Soup (Low cal, Low carb, and Low fat!)

Introduction

This tasty, spicy soup is perfect during those cold winter days... crunch some tortilla chips in each bowl after served for added yum! This tasty, spicy soup is perfect during those cold winter days... crunch some tortilla chips in each bowl after served for added yum!
Number of Servings: 7

Ingredients

    You will need:

    2 Tbs. Extra light olive oil
    1 390g can of Cannellini Beans
    1 410g can of Baby corn spears
    3 medium sized Carrots (sliced in thin coins)
    2 medium sized Brown onions (chopped)
    2 tsp. minced Garlic
    3 Garlic cloves, peeled and quartered
    4 c. Vegetable stock (I use vegetable stock cubes 1 cube=1 cup)
    3 Tbs. Ground Cumin
    1/2 tsp. Garlic salt
    dash of Cayenne pepper
    Freshly ground Pepper to taste
    Tortilla chips

    Optional: Light Mozzarella cheese to sprinkle on top

Directions

1) Heat the oil in a large soup pot. Sweat the garlic and onions.

2) Add the carrots and cumin; cook for 5 minutes until vegetables are tender.

3) Mix in the baby corn spears, cannellini beans, and vegetable broth. Season with salt, pepper and dash of cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.

4) Serve with tortilla chips, and sprinkle with freshly crushed pepper. (Optional:Top with avocado or sprinkle with Light Mozzarella cheese. Not included in nutritional info)

Yields: 7 1/2 servings
Serving size: 1 cup

Number of Servings: 7

Recipe submitted by SparkPeople user MRS_MORRIS.






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