This Mexican-Central American soup gets zest from fresh lime juice and fresh cilantro. I make this with refried beans or rice and beans, since both use a common onion celery base, and the soup uses a cup of refried beans. I avoid packaged stock, which usually has the wrong base flavors and spices. Instead, I use my own vegetable base and add ground whole spices.
In pan, brown onion, 5 min. Add celery, tomato, garlic and half the fresh cilantro and saute, 5 min. This makes a fresh and aromatic vegetable base.
Grind whole spices together and save. Add refried beans, ground spice mix and water, bring to boil, and reduce heat to simmer, 20 min.
To finish, mix in lime juice, other half of fresh cilantro, broken tortilla and serve.
The finish of fresh lime juice and fresh cilantro really make the taste.
Crumble baked tortiallas or tostadas into the soup just before serving.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 527.3mg||18 %|
|Potassium 623.3mg||16 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 15.5g|
|Protein 7.1g||10 %|
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Calories per serving: 128
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