Mexican Zero Points Soup Recipe

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 43.0

Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.0 g
Protein: 3.0 g

View full nutritional breakdown of Mexican Zero Points Soup Recipe calories by ingredient

Introduction

This is a great soup that I found in A Veggie Adventure webpage This is a great soup that I found in A Veggie Adventure webpage

Minutes to Prepare: 40

Minutes to Cook: 60

Number of Servings: 12

Ingredients

* 6 cups vegetable broth

* 1 canned diced tomato

* 2 cups fresh green beans

* 3 cloves garlic, minced

* 2 small zucchini

* 1 cup tomatillo, cubed

* 1/2 medium poblano chili pepper, chopped

* 1 medium jalapeño, membranes and seeds removed, minced

* 1 medium red onion, chopped

* 1 green pepper, chopped

* 1/2 teaspoon cumin

* 1 teaspoon fresh oregano

* 2 roasted red peppers packed in water

* 1 tablespoon chipotle peppers in adobo sauce ( be careful, they are hot!!!! I used only a scant teaspoon)

* Salt to taste

* 2 tablespoons lime juice (from 2 limes)

* 1/2 cup fresh cilantro, chopped

Directions

Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.

Number of Servings: 12

Recipe submitted by SparkPeople user MACSPANIARD.