Cooking Index - Cooking Recipes & IdeasTortilla Soup II Recipe - Cooking Index

Tortilla Soup II

Courses: Soup, Vegetarian
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
1 tablespoon 15mlOnion - chopped (large)
1   Jalapeño pepper - seeded, and
  Finely chopped
1   Garlic clove - minced
3 cups 711mlLow-sodium vegetable broth
1/2 teaspoon 2.5mlDried oregano
1 teaspoon 5mlZucchini - sliced 1/2" thick (small)
1 1/2 cups 240g / 8.5ozCooked black soybeans
  = (if canned, rinsed and drained)
1 cup 62g / 2.2ozCanned whole tomatoes - chopped
2 tablespoons 30mlFresh lime juice
4 tablespoons 60mlShredded Jack cheese
4 teaspoons 20mlChopped cilantro - (optional)
2 cups 125g / 4.4ozYellow corn tortilla chips
  Hot sauce for garnish - (optional)

Recipe Instructions

In large saucepan, heat oil over medium-high heat. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. Add broth, oregano, zucchini, soybeans and tomatoes. Cook, stirring occasionally, until zucchini is almost soft, about 3 minutes. Stir in lime juice.

Ladle soup into bowls and top each serving with some cheese and cilantro if using; top with tortilla chips. Serve hot with hot sauce on the side.

This recipe yields 4 servings.

Per Serving: 355 Cal; 18g Prot; 14g Total Fat (3 Sat. Fat); 29g Carb.; 7mg Chol; 496mg Sod.; 7g Fiber.

Description:

"A medley of corn, soybeans and fresh vegetables comprises this easy-to-make satisfying meal in a bowl."

Source:
Vegetarian Times, April 2001

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