Mexican Villagers Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
9 ripe tomatoes7 fresh jalapenos2 large heads garlic, peeled and seperated4 medium sized onions, quartered6 fresh Hungarian wax peppers2 fresh cubanelle peppersOlive oil8 cups vegetable stock6 cups crushed tomatoes1 tablespoon ground cumin1 tablespoon paprika1 tablespoon garlic powder1 1/4 pounds salt-free corn tortilla chips2 cups cooked, drained black beans
Place the tomatoes, jalapenos, garlic, onions, and peppers onto a sheet pan or cookie sheet and then drizzle with olive oil.
Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
Add cumin, paprika, garlic, tortilla chips and ½ the beans, simmer for 15 minutes.
Puree the mixture until well combined.
Add the remaining beans.
Season with salt and freshly ground black pepper.
Simmer to keep warm until you're ready to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
Add cumin, paprika, garlic, tortilla chips and ½ the beans, simmer for 15 minutes.
Puree the mixture until well combined.
Add the remaining beans.
Season with salt and freshly ground black pepper.
Simmer to keep warm until you're ready to serve.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 441.9
- Total Fat: 13.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,716.5 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 9.9 g
- Protein: 12.3 g
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