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Post by Tia on Aug 9, 2005 12:42:48 GMT -5
Mexistrone Soup
Instead, for a crisp and instant finishing flourish, I top my Mexistrone with a handful of crushed corn chips. Ingredients:
1 Tbsp. canola oil 1 medium onion, diced 1 carrot, sliced 1 large garlic clove, finely chopped 1 small zucchini, halved lengthwise and sliced 1 cup free yellow corn (no slat added),frozen or canned, rinsed and drained 1 cup black beans, rinsed and drained 1 cup pinto beans, rinsed and drained 1 can (14.5 ounces) stewed tomatoes with jalapeños* 2 tsp. dried oregano 1 tsp. dried basil 1 1/2 cups spicy tomato juice Freshly ground black pepper 1 cup corn chips, lightly crushed, optional,for garnish Instructions: Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.
Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and serve with corn chips, if using.
Soup can be made ahead and refrigerated for up to 2 days.
*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper with the vegetables. Nutritional Information: Makes 6 servings.
Per serving: 167 calories, 3 g. total fat (less than 1 g. saturated fat), 29 g. carbohydrate, 7 g. protein, 8 g. dietary fiber, 610 mg. sodium.
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