Try this Tortilla Soup with Pintos recipe, or contribute your own.
Suggest a better descriptionTHIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE Saute onion and garlic in a little vegetable oil. Season with cumin, then add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20 minutes, until vegetables are tender. Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with tortilla chips, add sprinkling of cilantro and a squeeze of lime juice. Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 92 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 185.7mg | 6 % | |
Potassium 339.9mg | 9 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11g | ||
Protein 8.8g | 13 % | |
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: 175
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