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Add a photoRaciónes: 12
Ingredientes
- 1 stick butter
- 4 stalks celery, sliced
- Garlic to taste
- 1 med. onion, minced
- 1 red or possibly green pepper, minced
- 3 carrots, sliced
- 6 med. potatoes, diced
- 1 lg. can whole tomatoes, liquid removed
- 2 cans creamed corn
- 1 can chick peas
- 1 can chicken broth
- Juice from chick peas
- 1 pkg. frzn peas
- 1 can green chilis
- Chili pwdr
- Cumin (grnd)
- Salt and pepper
- Sm. container cream (half and half)
Direcciones
- Saute/fry in 1 stick of butter: celery, onion, garlic and red peppers. Cook carrots in boiling water for 5 - 10 min then cook potatoes for 5 min in carrot water. Place the sauteed and boiled vegetables in large soup pot and add in tomatoes, crushed by hand.
- Add in corn, chicken broth, chick pea juice, green chilis and chick peas. Season with chili pwdr, grnd cumin, salt and pepper. Cook to desired consistency. Add in green peas at end of cooking time if you like. Add in half and half to taste at serving time. (Can omit cream to lower calorie content.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 12 servings | |
| Calories 277 | |
| Calories from Fat 78 | 28% |
| Total Fat 8.95g | 11% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 613mg | 26% |
| Potassium 739mg | 21% |
| Total Carbs 45.41g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 6.71g | 4% |
| Protein 7.26g | 12% |
