Tortilla Soup With Pintos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Beans, Ethnic, Sf chronicl, Soups & ste | 4 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | Garlic cloves, chopped | |
| 1/4 | t | Cumin powder |
| 4 | c | Beef stock OR chicken stock |
| 1 | Carrot, sliced | |
| 1 | Zucchini, sliced | |
| 1/4 | Head cabbage, thinly sliced | |
| 2 | c | Tomatoes, diced |
| 1 | c | Beans in a Pot Master Recipe |
| 4 | Monterey jack cheese | |
| Tortilla chips | ||
| Fresh cilantro | ||
| Lime juice |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE Saute onion and garlic in a little vegetable oil. Season with cumin, then add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20 minutes, until vegetables are tender. Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with tortilla chips, add sprinkling of cilantro and a squeeze of lime juice. Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@moseleygroup.com> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 0mg
Sodium: 253mg
Potassium: 630.7mg
Carbohydrates: 47.3g
Fiber: 6.2g
Sugar: 7.3g
Protein: 6.5g