Try this Southwestern Corn and Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a covered soup pot, simmer the onions, garlic, chili and salt in 1 cup of the vegetable stock for about 10 minutes, or until the onions are soft. In a small bowl, make a paste with the cumin and 1 tablespoonful of the broth, stir it into the pot and simmer another 1 to 2 minutes. Add the sweet potatoes, and remaining broth and simmer for about 10 minutes, until the sweet potato softens. Add the bell pepper and corn and simmer, covered for another 10 minutes, or until all the vegetables are tender. Puree about half of the soup in a blender and return it to the pot. The soup will be creamy and thick. Add another cup of vegetable broth if desired, plus additional salt to taste. Gently reheat on low heat. Top with a dollop of sour cream and chopped cilantro. From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V3 #349 From: jessann doe
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 16 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 963.1mg | 33 % | |
Potassium 424.1mg | 11 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 26.1g | ||
Protein 4.6g | 7 % | |
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: 136
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