SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
SPICY VEGETABLE SOUP
Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Soup & Stew Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.7 g, Fat 8.3 g, Fiber 9.5 g, Protein 8.8 g, SaturatedFat 1.2 g, Sodium 642.5 mg, Sugar 10.2 g
SOUTHWESTERN BEAN SOUP
When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.
SOUTHWEST VEGETABLE SOUP
If you like Southwestern foods you will like my soup. It took about 15 tries, but was worth the results.
Provided by Belly Up With Bob
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
- In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
- Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
- Add red kidney beans, bring to a boil then simmer for 10 minutes.
- Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
- In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.
Nutrition Facts : Calories 286.7, Fat 5.8, SaturatedFat 2.5, Cholesterol 9.9, Sodium 1208.9, Carbohydrate 46.8, Fiber 9.5, Sugar 6.4, Protein 16.1
SPICED ROOT VEGETABLE SOUP
This hearty vegetarian soup will warm up cold winter nights and can be frozen for later
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
- Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
- Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 2.81 milligram of sodium
SOUTHWESTERN SOUP
A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.
Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
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