Tortilla Soup II

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
1		Jalapeño pepper - seeded, and
		Finely chopped
1		Garlic clove - minced
3 cups	711ml	Low-sodium vegetable broth
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Zucchini - sliced 1/2" thick (small)
1 1/2 cups	240g / 8.5oz	Cooked black soybeans
		= (if canned, rinsed and drained)
1 cup	62g / 2.2oz	Canned whole tomatoes - chopped
2 tablespoons	30ml	Fresh lime juice
4 tablespoons	60ml	Shredded Jack cheese
4 teaspoons	20ml	Chopped cilantro - (optional)
2 cups	125g / 4.4oz	Yellow 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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