Mexican Gumbo Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 334.4
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,101.5 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 11.5 g
- Protein: 12.4 g
View full nutritional breakdown of Mexican Gumbo Soup calories by ingredient
Introduction
Zesty tomato based tortilla style soup similar to QDoba. This is served with pico de gallo (called salsa in the ingredients) for texture. Zesty tomato based tortilla style soup similar to QDoba. This is served with pico de gallo (called salsa in the ingredients) for texture.Number of Servings: 6
Ingredients
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2 T Olive Oil
1 C each diced red and green bell pepper and white onion
2 cloves garlic, minced or pressed
3 T Ground Cumin
1 28 Oz. can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 14 oz cans vegetable broth
1/2 C Lime juice
3 C cooked white rice
3 C cooked black beans
1 16 oz container pico de gallo
OPTIONAL (not included in nutritional info):
Cilantro
Cheese
Sour cream
Avocado
Directions
Makes 6 large bowls!
Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin. Cook 5 minutes until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Add in lime juice and blend with an immersion blender for a smooth texture and even flavor.
In 6 bowls (or into the soup for convenience) add 1/2 C each rice and black beans. Ladle the soup over the rice and beans and top with pico de gallo and your choice of garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MYCRAZYMOONS.
Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin. Cook 5 minutes until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Add in lime juice and blend with an immersion blender for a smooth texture and even flavor.
In 6 bowls (or into the soup for convenience) add 1/2 C each rice and black beans. Ladle the soup over the rice and beans and top with pico de gallo and your choice of garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user MYCRAZYMOONS.
Member Ratings For This Recipe
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RITAROSE
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WYNAMT