Try this Southwestern Vegetable Soup recipe, or contribute your own.
Suggest a better description1. In large nonstick saucepan, melt margarine over medium-high heat until bubbling; 30 seconds. Add onion and cook, stirring constantly, until translucent, 3 minutes. Sprinkle with cumin and cook 1 minute more. 2. Add chicken broth, tomatoes, kidney beans, green beans, corn, tomato paste and bouillon granules; cover and bring to a boil. Reduce heat to low and simmer, covered; 30 minutes. 3. Meanwhile, spray medium nonstick skillet with nonstick cooking spray and place over medium-high heat, 30 seconds. Add tortilla strips and cook, stirring constantly, until lightly toasted, 3-4 minutes; set aside. 4. Divide soup evenly into 6 serving bowls; top each with one sixth of the tortilla strips and shredded cheese. Serve immediately. Serving (about 1 cup) provides: 1/2 FA, 1 V, 1 P, 1/2 B, 10 C. Per serving: 165 cal, 9 g pro, 21 g car, 7 g fat (3 g sat), 499 mg sod, 11 mg chol, 4 g fib. Source: "Weight Watchers," April 1995. Adapted from Chilis Grill & Bar. A colorful and spicy soup thats a warming meal in a bowl! Adaptation is pleasantly hot and spicy, thanks to the tomatoes and chiles; add a pinch of ground red pepper if you like it extra hot. Try it with corn bread or rice on the side, and a crisp green salad. Formatted for MM by Joyce Burton. Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 116 | ||
Calories from Fat: 65 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 510.8mg | 18 % | |
Potassium 327.9mg | 9 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 7.5g | ||
Protein 5.5g | 8 % | |
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: 116
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