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Mexican Green Soup with Asparagus and Potatoes (Sopa Verde de Espárragos y Patatas)
THE SPICED LIFE23Ingredients
80Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. white beans (dried, soaked overnight, I used Rancho Gordo marcella beans)
- 1 yellow onion (or small white, chopped)
- 1/2 Tbsp. avocado oil (or vegetable oil of choice)
- 1 clove garlic (smashed and minced)
- 1/2 tsp. sea salt (kosher)
- 1 Tbsp. avocado oil
- 1 chicken breast
- 2 chicken thighs
- 1 white onion (or large yellow, chopped)
- salt (to taste)
- 2 Tbsp. cider vinegar (to deglaze)
- 1 Tbsp. minced garlic
- 1 1/2 lb. baby potatoes (cut into eighths)
- 3/4 tsp. Mexican oregano (crumbled into pot using clean hands)
- 3/4 tsp. ground cumin
- 2 cups water (or chicken stock)
- 1 cup tomatillo salsa (with as little preservative as possible)
- 1/2 pt. tomatillos (canned, —I included the liquid bc they are home canned, if you cannot find good canned tomatillos, add extra salsa)
- 1 1/2 bunches asparagus (cut into bite sized pieces)
- salt
- honey
- cider vinegar
- tomatillo salsa (more)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol135mg45% |
Sodium1290mg54% |
Potassium2050mg59% |
Protein44g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber12g48% |
Sugars13g |
Vitamin A25% |
Vitamin C90% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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