Oaxacan Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 c finely chopped onions1 Tbsp butte(I can't Believe it's not butter light)5 c peeled & chopped potatoes4 c water1 tsp salt2 tsp mustardchopped scallions or red onions1 c peeled & chopped carrots1 c fresh/frozen peas (I use chopped fresh broccoli)1/2 c chopped, pitted green olives1/4 c chopped pickled jalapenos1/2 c sour cream (fat free)1/4 tsp black pepper
In a soup pot on med. heat, saute the onions in the butter for about 7 min., until soft but not browned. Add the potatoes, water, salt & mustard. Cover and bring to a boil on high heat. Cook until the potatoes are just soft, about 10 min. Remove the soup pot from the heat and coarsely mash the potatoes in the soup pot with a potato masher. Use slow, steady pressure to avoid splashing. Return the soup pot to heat, add the carrots, cover and simmer for 5 min. Add the peas (broccoli), olives, jalapenos and simmer for 5-10 min just until the peas are tender.
In a small bowl combine the sour cream, black pepper, and a couple ladles full of soup broth. Pour the hot sour cream mix back into the soup pot and stir well.
serves 6-8 (nutritional info is based on 7 servings)
Number of Servings: 7
Recipe submitted by SparkPeople user BLONDEGIRL.
In a small bowl combine the sour cream, black pepper, and a couple ladles full of soup broth. Pour the hot sour cream mix back into the soup pot and stir well.
serves 6-8 (nutritional info is based on 7 servings)
Number of Servings: 7
Recipe submitted by SparkPeople user BLONDEGIRL.
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 5.6 g
- Cholesterol: 3.0 mg
- Sodium: 1,138.0 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.4 g
- Protein: 4.0 g
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