Spicy Roasted Vegetable Soup
Ingredients
- 1 medium red bell pepper
- 1 medium onion
- 1 can (14 oz) petite diced tomatoes
- 1 cup packed fresh cilantro
- 2 garlic cloves, peeled
- 1 chipotle pepper in adobo sauce
- 1/2 tsp salt
- 1 large red potato (about 1 cup diced)
- 2 medium zucchini or yellow squash (about 3 cups diced)
- 1 carton (32 ounces) vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- Lime wedges, warm tortillas and sour cream (optional)
Directions
- 1
- Preheat broiler. Chop bell pepper and onion into 2-in. pieces. Place onto Medium Sheet Pan ; spray with oil. Broil 5-7 minutes or until lightly charred and softened. Place roasted vegetables, tomatoes, cilantro, garlic, chipotle pepper and salt into blender. Blend until smooth.
- 2
- Meanwhile, dice potato and zucchini into 1/2-in. cubes. Place potato and broth into Casserole . Bring to a simmer over medium heat; cook 6-8 minutes or until potato begins to soften. Add roasted vegetable mixture to Casserole. Cook 7-8 minutes or until potato is tender, skimming often using Skimmer . Add zucchini and beans. Cook 4-5 minutes or until zucchini are tender. Serve with lime wedges, tortillas and sour cream, if desired.
Yield:
8 cups,
6 servings of 1 1/3 cups
Nutrients per serving:
Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 vegetable (1/2 carb)
Cook's Tips:
For best flavor, use an all-natural vegetable broth that does not contain mushrooms.
8 cups,
6 servings of 1 1/3 cups
Nutrients per serving:
Calories 90, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 20 g, Protein 4 g, Sodium 920 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 vegetable (1/2 carb)
Cook's Tips:
For best flavor, use an all-natural vegetable broth that does not contain mushrooms.