* Exported from MasterCook *
Mexican Potato Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large baking potato -- peeled, cubed
2 cups fat-free half-and-half
1 cup corn kernels
1/2 small red bell pepper -- finely chopped
2 teaspoons minced jalapeno pepper -- seeds and veins removed
1/2 cup water
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Salt and fresh ground pepper to taste
Tabasco sauce -- to taste
1 cup fresh cilantro -- chopped
In a medium saucepan, combine all ingredients except cilantro. Simmer,
covered, until potatoes are done, 15 to 20 minutes. Add cilantro, serve.
Serves 4, one cup servings each
Per 1 cup serving: Cals 195 (5% fat cals); Protein 8g; Fat 1g; Carbs 38g;
Fiber 4g; Chol 20g; Sodium 242mg.
AuthorNote: Quick and simple to make, theis satisying soup gives you lots
of antidioxients in the potato, corn, peppers and cilantro. A little heat
from the Tabasco and jalapeno helps you breathe more easily.
Cuisine:
"TexMex"
Source:
"Jean Carper for EatSmart"
S(Formatted by Chupa Babi in MC):
"Aug 2013"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 158 Calories; trace Fat (3.2%
calories from fat); 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Non-Fat Milk; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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