Mexican Gumbo Soup
- Number of Servings: 6
Ingredients
2 T Olive Oil1 C each diced red and green bell pepper and white onion2 cloves garlic, minced or pressed3 T Ground Cumin1 28 Oz. can crushed tomatoes3 small cans of chopped green chile peppers, drained4 14 oz cans vegetable broth1/2 C Lime juice3 C cooked white rice3 C cooked black beans1 16 oz container pico de galloOPTIONAL (not included in nutritional info):CilantroCheeseSour creamAvocado
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.
Nutritional Info 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
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