Lone Star Cafe Tortilla Soup
INGREDIENTS:
Nonstick olive oil cooking
-spray
2 Coves garlic, minced
1/2 c Each chopped onion and
-chopped green and red bell
-peppers
1 c Vegetable broth or fat-free
-reduced-sodium chicken
-broth
1 c Each sliced zucchini and
-yellow squash
1 cn ( 15 oz. ) ready-cut
-tomatoes
1 cn (8 oz.) tomato sauce
1 cn (15 oz.) each pinto beans
-and kidney beans, drained
-and rinsed
1 cn (12oz.) dark beer
1 ts Ground cumin
1/2 ts Each chili powder and
-paprika and dried oregano
1/4 ts Each cayenne and freshly
-ground black pepper, or to
-taste
2 tb Balsamic vinegar
1/2 ts Salt
1/4 c Chopped cilantro
Fat-free flour tortillas
-(optional)
Nonstick olive oil cooking
-spray
2 Coves garlic, minced
1/2 c Each chopped onion and
-chopped green and red bell
-peppers
1 c Vegetable broth or fat-free
-reduced-sodium chicken
-broth
1 c Each sliced zucchini and
-yellow squash
1 cn ( 15 oz. ) ready-cut
-tomatoes
1 cn (8 oz.) tomato sauce
1 cn (15 oz.) each pinto beans
-and kidney beans, drained
-and rinsed
1 cn (12oz.) dark beer
1 ts Ground cumin
1/2 ts Each chili powder and
-paprika and dried oregano
1/4 ts Each cayenne and freshly
-ground black pepper, or to
-taste
2 tb Balsamic vinegar
1/2 ts Salt
1/4 c Chopped cilantro
Fat-free flour tortillas
-(optional)
1. Coat heavy saucepan or Dutch-oven with cooking spray. Heat over medium heat. Add garlic and onion. Cook, stirring, 3 minutes, until slightly softened. Add green and red bell peppers. Cook 2 minutes, adding splashes of broth as needed to prevent sticking.
2. Add zucchini, yellow squash, and remaining broth. Cook 2 minutes. Add tomatoes, tomato sauce, beans, and beer. Turn heat to medium-high. Add cumin, chili powder, paprika, oregano, cayenne, and black pepper. Reduce heat. simmer, uncovered, 30 minutes.
3. Stir in vinegar, salt, and cilantro. Remove from heat. Serve with tortillas, warmed according to the package directions, if desired.
Makes 6 servings 207 cal.; 11g protein; 1 g fat (4% fat); 37g carb.; 637mg sodium; 0mg cholesterol