Post by applecrisp1 on Sept 7, 2019 17:31:19 GMT -5
Time to break out my dutch oven that hasn't gotten much use over the summer other than for a few bean soups.
Any favorite soups that you often make or on your to try list? I saw this on Skinnytaste. Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
I don't often use tortellini (I often find them a bit salty etc) or want to cut calories, don't have on hand etc. but it really does make the soup more filling etc.
So onto my to try list it goes. I've made similar recipes, but what's one more to my soup file.
www.skinnytaste.com/spinach-tortellini-en-brodo/
I've been making this CL recipe for years, thanks to KarenW mentioning it years back. I always sub chicken broth since never have beef broth.
Black Bean Salsa Chili
Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Ingredients
2 (15-ounce) cans black beans, rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
Cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
Preparation
1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
Nutritional Information
Calories:
199
Fat:
6.2g (sat 2.6g,mono 1.9g,poly 1.2g)
Protein:
14.8g
Carbohydrate:
22g
Fiber:
5.9g
Cholesterol:
34mg
Iron:
2.6mg
Sodium:
740mg
Calcium:
88mg
Barbara Estabrook, Rhinelander, Wisconsin, Cooking Light, OCTOBER 2009
Any favorite soups that you often make or on your to try list? I saw this on Skinnytaste. Spinach Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a light broth.
I don't often use tortellini (I often find them a bit salty etc) or want to cut calories, don't have on hand etc. but it really does make the soup more filling etc.
So onto my to try list it goes. I've made similar recipes, but what's one more to my soup file.
www.skinnytaste.com/spinach-tortellini-en-brodo/
I've been making this CL recipe for years, thanks to KarenW mentioning it years back. I always sub chicken broth since never have beef broth.
Black Bean Salsa Chili
Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)
Ingredients
2 (15-ounce) cans black beans, rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
Cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
Preparation
1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.
3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.
4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.
Nutritional Information
Calories:
199
Fat:
6.2g (sat 2.6g,mono 1.9g,poly 1.2g)
Protein:
14.8g
Carbohydrate:
22g
Fiber:
5.9g
Cholesterol:
34mg
Iron:
2.6mg
Sodium:
740mg
Calcium:
88mg
Barbara Estabrook, Rhinelander, Wisconsin, Cooking Light, OCTOBER 2009
Anyone have some good lentil soup? (Been reading how GOOD they are for the body. I wonder if they just say that because (guessing similar healthy values to ANY beans) people are less afraid to eat lentils because of the dreaded...omg...gas that beans can produce in the human gut.
