Vegan, hearty and filling.
1. In a dutch oven or large saucepan, heat the olive oil over medium heat.
2. Add in the onion and jalapeño (if using) and sauté for 8-10 minutes, or until the onions are translucent.
3. Add in the garlic and cumin and sauté for 1 minute.
4. Add in the tapioca flour, potatoes, and vegetable broth, stirring as you pour the broth in.
5. Add in the white beans, corn, salsa verde, green chiles (if using), salt, pepper and oregano.
6. Let the soup come to a boil, and then turn it down and let simmer for 30 minutes, to let the potatoes cook. Stir frequently.
7. Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or avocado!
8. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to a year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 103 | ||
Calories from Fat: 17 (17%) | ||
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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 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 312.6mg | 11 % | |
Potassium 387.8mg | 10 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 18g | ||
Protein 1.9g | 3 % | |
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: 103
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