Adapted fro Judith Finlayson's Cookbook Slowcooker Classics, this is a spicy and sweet way to warm up a cool fall or winter night.
1. Brown onions. Add garlic and herbs and saute briefly. Transfer to the stoneware with the stock.
2. Add sweet potatoes. Cook on low 8-10 hours.
3. Soak chili pepper in boiling water 30 minutes. Drain. Chop and add to soup with jalepeno.
4. Puree soup. Add corn, lime zest and juice. Garnish with red bell pepper strips and cilantro.
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Serving Size: 1 Serving (10233g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1411 | ||
Calories from Fat: 124 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34182.7mg | 1179 % | |
Potassium 3345.8mg | 88 % | |
Total Carbohydrate 315.5g | 93 % | |
Dietary Fiber 31.4g | 126 % | |
Sugars, other 284g | ||
Protein 23g | 33 % | |
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: 1411
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