Sopa Seca recipe from Cook's Illustrated 30-Minute Meals
1. Toast vermicelli with 1 tbsp oil in 12" skillet over medium-high head until toasted and golden, ~4 min. Drain on paper towels.
2. Saute chorizo to render fat from sausage (if not in casings). Remove excess oil and saute onion until tender, then add garlic and chipotle and saute until fragrant.
3. Stir in beans, tomatoes, broth and toasted vermicelli. Cover and simmer until liquid is absorbed and noodles are tender, ~10 min.
4. Season with S+P to taste. Remove from heat, sprinkle with cheese, cover and allow to melt. Garnish with cilantro and serve.
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Serving Size: 1 Serving (456g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 759 | ||
Calories from Fat: 302 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 65.4mg | 20 % | |
Sodium 1544mg | 53 % | |
Potassium 1021.5mg | 27 % | |
Total Carbohydrate 83.5g | 25 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 70.4g | ||
Protein 32.1g | 46 % | |
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: 759
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