Mexican Vegetable Soup with Fresh Corn & Fire Roasted Tomato Broth

THE SEA SALT(1)
Tanya M.: "It was good I added sweet potatoes" Read More
18Ingredients
60Minutes
310Calories

Ingredients
US|METRIC

  • 6 medium tomatoes (about 1- 1.25 lbs)
  • 2 jalapenos (small, or 1 large jalapeno)
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)
  • 1/2 yellow onion (chopped fine)
  • 4 ears fresh corn (kernels removed and cobs reserved to milk, see note)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 quarts stock (good, chicken or vegetable, I always use Trader Joe's)
  • 1 can black beans (drained and rinsed)
  • 4 zucchinis (small, chopped into 1/2 inch pieces, about 2 cups chopped)
  • 1 cup green onions (chopped)
  • 1 cup chopped cilantro
  • lime wedges
  • avocado

NutritionView more

310Calories
Sodium65% DV1560mg
Fat15% DV10g
Protein35% DV18g
Carbs14% DV41g
Fiber40% DV10g
Calories310Calories from Fat90
% DAILY VALUE
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol10mg3%
Sodium1560mg65%
Potassium1380mg39%
Protein18g35%
Calories from Fat90
% DAILY VALUE
Total Carbohydrate41g14%
Dietary Fiber10g40%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Reviewer Profile Image
Reviewer Profile Image
Tanya M. 15 Mar 2018
It was good I added sweet potatoes