my Sweet Veisha's Sweet Corn & Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
95 gram(s) my Poblano Pepper - 100g/Serving 90 gram my Bellucci Greek Extra Virgin Olive Oil - 1TBS/15ml/15g/Serving 204 gram(s) my Red Bell Pepper - 100g/Serving 340 gram(s) my Onion 20 gram(s) my Garlic (Fresh Minced) - 100g/Serving 970 gram(s) my Sweet Corn Kernels (Fresh) - 100g/Serving 1440 gram(s) my Kirkland Organic Chicken Stock - 1 cup/240ml/g/Serving 231 grams Water, tap 11 grams Salt
Simmer onions, garlic, peppers until onions are translucent
Add chicken stock and four corn cobs
Bring to boil
Lower heat, cover and simmer for 20 minutes
Blend to desired consistency adding salt pepper, cilantro, etc as desired
Serving Size: Makes Six 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user POLARISB.
Add chicken stock and four corn cobs
Bring to boil
Lower heat, cover and simmer for 20 minutes
Blend to desired consistency adding salt pepper, cilantro, etc as desired
Serving Size: Makes Six 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user POLARISB.
Nutritional Info Amount Per Serving
- Calories: 347.0
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,186.2 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 9.8 g
- Protein: 10.4 g
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