sw soup with spaghetti squash

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* Exported from MasterCook *

 

Southwestern Soup with Spaghetti Squash as Pasta

 

Recipe By :Abby Mandel

Serving Size : 10 Preparation Time :0:00

Categories : Chowders & Soups Filed

{Posted}

 

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

15 ounces diced tomatoes with juice

15 ounces black beans (can) -- rinsed

1 teaspoon pureed chipotle chiles in adobo sauce -- or double

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.

 

This recipe yields 10 appetizer servings.

 

Each of 10 servings: 97 calories; 536 mg sodium; 0 cholesterol; 2 grams fat;

16 grams carbohydrates; 4 grams protein; 1.54 gram fiber.

 

Comments: The spicier this soup, the better. Add the chipotle puree a little

at a time until your taste buds are satisfied.

 

Source:

" Los Angeles Times 2000-01-05 "

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Per Serving (excluding unknown items): 131 Calories; 3g Fat (23.5% calories from

fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 896mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Recipe from by Abby Mandel, cookbook author, syndicated food columnist,

and a James Beard Foundation award winner

 

Nutr. Assoc. : 0 0 0 0 5074 20183 578 1094 0 0