Place broth, beer, garlic, celery, and carrots on a large pan. Simmer until veggies are mostly tender (about 10 minutes). Add potato, tomato, salsa, and cook unti potatoes are soft (another 10 minutes). Blend 3/4 of the soup until smooth, season with salt & pepper, add lime juice to taste. Return to pan and re-heat to low boil.
Add fish cubes and cook just until fish is cooked through (about 5 mins).
Serve with garlic toast or croutons.
Each (app 1 cup) serving (exclusive of bread) contains an estimated:
Cals: 138, FatCals: 40, TotFat: 5g
SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 27mg, Na: 392mg, K: 565mg
TotCarbs: 11g, Fiber: 2g, Sugars: 3g
NetCarbs: 9g, Protein: 11g
For a more "rustic" version omit the step with the blender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 28mg||9 %|
|Sodium 394.8mg||14 %|
|Potassium 485.8mg||13 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 8.5g|
|Protein 13g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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