Spanish-Style White Bean Soup
1 fresh jalapeño pepper (rinsed)
4 fresh garlic cloves
4 ounces fresh chorizo (1/2 link)
1 tablespoon canola oil
1 cup pre-diced onions
2 bay leaves
1 tablespoon Complete seasoning
1/4 teaspoon pepper
2 (15.8-ounce) cans great Northern beans (drained)
1 (32-ounce) box reduced-sodium chicken broth
1 (8-ounce) can Spanish tomato sauce
1. Cut jalapeño in half; remove seeds and membranes. Chop jalapeño and garlic finely. Preheat large saucepan on medium-high 2–3 minutes. Cut chorizo in half lengthwise; cut into 1/4-inch pieces (wash hands).
SODIUM 1060mg; CARB 28g; FIBER 9g; PROTEIN 16g;
VIT A 10%; VIT C 15%; CALC 8%; IRON 20%
1/4 cup water
1 1/2 tablespoons unsalted butter
1 (8.5-ounce) package corn muffin mix
1/2 cup shredded mozzarella cheese
1. Place water and butter in microwave-safe cup; microwave on HIGH 1–2 minutes or until water is boiling and butter is melted.
SODIUM 740mg; CARB 42g; FIBER 4g; PROTEIN 8g;
VIT A 6%; VIT C 0%; CALC 15%; IRON 2%
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Utensils & Cookware
We call for removing the pan from the heat source before coating with cooking spray, due to the possibility of open flames with gas stoves.
Recipe Version soup0079