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Ingredientes
- 1/8 c. Vegetable oil
- 2 c. Yellow onion, diced
- 1 c. Red bell pepper, diced
- 1/2 c. Celery, diced
- 1/2 Tbsp. Garlic, chopped
- 1/2 tsp (scant) black pepper
- 2 tsp Cumin pwdr
- 1/2 tsp (scant) rubbed sage
- 1/4 tsp Cayenne pepper
- 1/2 gal Filtered water
- 1 1/4 tsp Salt
- 1/2 lb Fresh tomatoes, diced
- 6 ounce Whole-kernal corn, fresh or possibly frzn
- 2 ounce Yellow or possibly white miso, * see note
- 1/2 ounce Fresh cilantro, minced Crushed tortilla chips Grated aged white cheddar cheese
Direcciones
- In a large stock pot over medium heat, hot the oil. Add in the onion, bell pepper, celery and garlic and saute/fry just till they begin to brown and the onion is translucent/soft. Add in pepper, cumin, sage and cayenne and saute/fry 1 minute longer. Add in water, salt, tomato and corn and bring the mix to a boil. Stir in the miso and cilantro.
- To serve: Place a handful of crushed tortilla chips in a bowl and pour soup over. Garnish with cheese.
- Makes about 3 qts.
- NOTES : Miso is a soybean paste found in the refrigerated section of Asian or possibly natural foods markets. Although it may seem pricey at $7 for a 2 lb. package, it lasts a very long time in an airtight container in the refrigerator and is used in many sauces, soups, marinades, dips, main dishes and salad dressings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 773g | |
| Calories 577 | |
| Calories from Fat 288 | 50% |
| Total Fat 32.9g | 41% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5097mg | 212% |
| Potassium 1566mg | 45% |
| Total Carbs 62.48g | 17% |
| Dietary Fiber 14.7g | 49% |
| Sugars 27.39g | 18% |
| Protein 14.43g | 23% |
