8
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Ingredients
2 poblano peppers, roasted, peeled and cut into 2" x 1/2" strips (prepared ahead of time and set aside)
2 onions, chopped
1 cup chopped garlic
1/4 cup white wine or water
1 jalapeno, seeded and chopped
2 tablespoons ground cumin
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups no-salt-added vegetable stock
3 pounds tomatoes, coarsely chopped and roasted at 450 degrees for 30 minutes
1/2 cup tomato paste (see note)
6 corn tortillas, plus extra to serve on the side if desired
1 teaspoon coconut aminos
1 1/2 pounds fresh chopped spinach or other greens
3 cups cooked pinto beans or 2 (15 ounce) cans no-salt-added or low sodium pinto beans, drained
1/2 cup finely chopped cilantro
3 tablespoons lime juice or to taste
Tabasco or cayenne pepper to taste
Instructions:
In a soup pot, sauté the onions and garlic in the white wine or water until lightly browned over medium-high heat, about 8-10 minutes. Add the jalapeno, cumin, oregano and black pepper and sauté for another minute. Add the stock, tomatoes and tomato paste and simmer, covered, for 10 minutes. Add the tortillas, nutritional yeast and coconut aminos and simmer another 10 minutes or until the tortillas are falling apart.
Using an immersion blender, blend the soup right in the pot until smooth. Alternatively, use a high-speed blender, blend in batches and return to the pot.
Stir in the spinach, cilantro, beans and poblano peppers and continue heating until the spinach is wilted and the soup is hot throughout. Stir in the lime juice and cayenne to taste.
Note: Choose tomato products packaged in non-BPA packaging.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 359
Protein 21 g
Carbohydrates 62 g
Sugars 9 g
Total Fat 4.6 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 354 mg
Fiber 17.2 g
Beta-Carotene 5781 ug
Vitamin C 64 mg
Calcium 260 mg
Iron 8.5 mg
Folate 312 ug
Magnesium 151 mg
Potassium 1490 mg
Zinc 3.4 mg
Selenium 8.4 ug
