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Mexican Vegetable Soup with Fresh Corn & Fire Roasted Tomato Broth
THE SEA SALT18Ingredients
60Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 medium tomatoes (about 1- 1.25 lbs)
- 2 jalapenos (small, or 1 large jalapeno)
- 2 Tbsp. 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 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 2 tsp. dried oregano
- 2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 2 qt. 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
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol10mg3% |
Sodium1560mg65% |
Potassium1380mg39% |
Protein18g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber10g40% |
Sugars15g |
Vitamin A40% |
Vitamin C90% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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