Vegetarian, Low-Fat Southwestern Soup With Spaghetti Squash Pasta

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Vegetarian, Low-Fat Southwestern Soup With Spaghetti Squash " Pasta "

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Soups/Stews Vegetables

Amount Measure Ingredient -- Preparation Method

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1 tablespoon oil

1 large onion -- minced

2 teaspoons minced garlic

4 cups vegetable broth

1 1/2 cups cooked spaghetti squash strands

1 can diced tomatoes with juice - (15 oz)

1 can black beans - (15 oz) -- rinsed, drained

1 teaspoon pureed chipotle chiles in adobo sauce -- (to 2 tspns)

1/2 teaspoon salt

1/4 cup coarsely-chopped cilantro

 

Heat oil in 3-quart pot over medium heat. Add onion and garlic. Cook,

stirring often, until softened, about 5 minutes.

Add broth, squash, tomatoes, beans, chiles and salt. Bring to boil.

Simmer, covered, 5 minutes. (Can be made 2 days ahead and refrigerated.)

To serve, stir in cilantro, taste and adjust seasonings.

Makes 10 servings.

Calories...97...Fat...2 g...Protein...4 g...Carbs...12 g...Sodium...536

mg...Fiber...1.5 g.

Note; The spicier this soup, the better. Add the chipotle puree a little at

a time until your taste buds are satisfied.