Original recipe called for ingredients for 6 quarts, 24 8 oz. servings. Recipe conversion .083
1. Heat the oil in a soup pot over moderate heat.
2. Add onion, garlic, bell pepper, and green chili. Sweat the vegetables in the oil over low heat until they are about half-cooked. Do not let them brown.
3. Add the stock. Bring to a boil and skim carefully. Simmer until the vegetables are just barely tender.
4. Add the tomatoes, chickpeas, and corn. Simmer another 5 minutes.
5. Shortly before serving, add the cooked green beans. (Beans should be cooked
separately and added at the end so their color won't be destroyed by the acidity of the tomatoes.)
6. Add salt and white pepper to taste. Add hot pepper sauce, if desired.
7. To serve, ladle a portion into soup plate and sprinkle with grated cheese and a little cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 126 | ||
Calories from Fat: 50 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 95.9mg | 3 % | |
Potassium 269.2mg | 7 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9.9g | ||
Protein 6.8g | 10 % | |
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: 126
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