Vegetarian Tortilla Soup (Low cal, Low carb, and Low fat!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
You will need:2 Tbs. Extra light olive oil1 390g can of Cannellini Beans1 410g can of Baby corn spears3 medium sized Carrots (sliced in thin coins)2 medium sized Brown onions (chopped)2 tsp. minced Garlic3 Garlic cloves, peeled and quartered4 c. Vegetable stock (I use vegetable stock cubes 1 cube=1 cup)3 Tbs. Ground Cumin1/2 tsp. Garlic saltdash of Cayenne pepperFreshly ground Pepper to tasteTortilla chipsOptional: Light Mozzarella cheese to sprinkle on top
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.
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.
Nutritional Info 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
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