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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | green beans (raw) --chopped into 1" pieces | 3 | cloves | garlic minced | 2 | small | zucchini, skinless, chopped into small pieces | 14 | ounces | diced tomatoes and green chiles can | 1 | medium (2-1/2" dia) | Onion, chopped (1 medium) | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, chopped | 1 | pepper | Jalapeno peppers, chopped | 1/2 | pepper | Poblano pepper chopped | 1 | teaspoon | oregano | 1/2 | teaspoon | Spices, ground cumin | 6 | cups | Vegetable broth | 1/2 | cup, sliced | Peppers, sweet, red, raw, chopped | 1 | tablespoon | adobo sauce | 1/2 | cup | cilantro, fresh, chopped | 2 | tablespoons | Lime juice, raw - or 1 TBSP | 3/4 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | Place beans, garlic, zucchini, tomatoes, onion, green pepper, tomatillos, jalapeno, poblano, oregano, cumin and broth into large soup pot. | | 2 | Puree roasted peppers w/chipotle in adobo sauce in blender or food processor; stir into soup. | | 3 | Cover and bring to boil over high heat; reduce heat to low, simmper partly covered for about 10 minutes | | 4 | Add cilantro, lime juice, and salt.
Approx 1 WW pointplus per 1 cup serving. |
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