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Ingredientes
- 1 Tbsp. oil
- 1 lrg onion chopped
- 2 tsp chopped garlic
- 4 c. vegetable broth
- 1Â 1/2 c. cooked spaghetti squash strands
- 1 can diced tomatoes with juice - (15 ounce)
- 1 can black beans - (15 ounce) rinsed, liquid removed
- 1 tsp pureed chipotle chiles in adobo sauce (to 2 tspns)
- 1/2 tsp salt
- 1/4 c. coarsely-minced cilantro
Direcciones
- Heat oil in 3-qt pot over medium heat. Add in onion and garlic. Cook, stirring often, till softened, about 5 min.
- Add in broth, squash, tomatoes, beans, chiles and salt. Bring to boil. Simmer, covered, 5 min. (Can be made 2 days ahead and refrigerated.)
- To serve, stir in cilantro, taste and adjust seasonings.
- This recipe yields 10 servings.
- Comments: The spicier this soup, the better. Add in the chipotle puree a little at a time till your taste buds are satisfied.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 10 servings | |
| Calories 150 | |
| Calories from Fat 17 | 11% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 522mg | 22% |
| Potassium 597mg | 17% |
| Total Carbs 26.07g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.6g | 2% |
| Protein 8.18g | 13% |
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