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| Blended Southwestern Potato Soup |
Pureed potatoes serve as the base for this creamy southwestern soup blend. Garnish with plain
non-fat yogurt, cilantro and tortillas for an extra boost of flavor.
Ingredients
5 Red Potatoes, petite sliced
1 Medium White Onion, diced
1 Medium Red Pepper, diced
1 Cup Black Beans, canned
1 Cup Corn Kernels, frozen
1/4 Avocado
1/2 Cup Fire Roasted Tomatoes
2 Cups Reduced Sodium Vegetable Broth
1/4 Cup Lime Juice, fresh squeezed
3 Jalapeños, fresh diced with seeds
Preparation
Prepare vegetables. Lightly coat a large pot with olive oil. Sauté potatoes, onions and bell peppers in pot on medium heat. Stir in avocado. Add corn and stir until thawed. Add beans, tomatoes and jalapeños. Pour in vegetable broth and lime juice. Season as desired and simmer for 20 minutes. Transfer to blender when cool enough to do so. Blend until smooth. Makes three servings of about 1 1/2 cups.
Ingredients
5 Red Potatoes, petite sliced
1 Medium White Onion, diced
1 Medium Red Pepper, diced
1 Cup Black Beans, canned
1 Cup Corn Kernels, frozen
1/4 Avocado
1/2 Cup Fire Roasted Tomatoes
2 Cups Reduced Sodium Vegetable Broth
1/4 Cup Lime Juice, fresh squeezed
3 Jalapeños, fresh diced with seeds
Preparation
Prepare vegetables. Lightly coat a large pot with olive oil. Sauté potatoes, onions and bell peppers in pot on medium heat. Stir in avocado. Add corn and stir until thawed. Add beans, tomatoes and jalapeños. Pour in vegetable broth and lime juice. Season as desired and simmer for 20 minutes. Transfer to blender when cool enough to do so. Blend until smooth. Makes three servings of about 1 1/2 cups.
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| Blended Southwestern Potato Soup |
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