So I found a savory recipe to try...and it was good! There were a lot out there actually, but I was cooking for a group of people which included vegetarians, so I went with this one. It is sort of akin to a chili, perfect for the season, and I think there is lots of potential to adjust it to suit your own personal tastes. I found it from Cooking Light and everyone I served it to commented on how good it was. I stuck to the recipe this time, except I added a few extra cloves of garlic - of course! And I served it with sour cream in place of the queso fresco.
Here it is:
Yield
6 servings
Ingredients
- 1 1/2 cups drained diced canned tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 teaspoon olive oil
- Cooking spray
- 1 1/2 cups finely chopped onion
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can pumpkin
- 2 tablespoons dry sherry
- 1 cup (4 ounces) crumbled queso fresco
- 1/2 cup sliced green onions
- Pumpkinseed kernels (optional)
Preparation
Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.
Nutritional Information
- Calories: 175 (16% from fat)
- Fat: 3.1g (sat 1.2g,mono 1.1g,poly 0.2g)
- Protein:10g
- Carbohydrate:29.2g
- Fiber:9.3g
- Cholesterol:6mg
- Iron:3mg
- Sodium:785mg
- Calcium:139mg
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