Zutaten für Weight Watchers Spanish Pepper Soup
- Red Bell Peppers
- 2 medium poblano peppers, roasted, peeled, seeded, and diced (or 1 (10 ounce) can whole green chiles, drained and diced)
- Garlic Cloves
- Reduced Sodium Vegetable Broth
- Green Beans
- Tomato Puree
- Brown Rice
- Red Wine Vinegar
- Brown Sugar
- Paprika
- Cayenne Pepper
- Saffron
- Parsley
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Zubereitung von Weight Watchers Spanish Pepper Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in poblano peppers (or substitute canned green chiles), diced tomatoes, vegetable broth, cumin, oregano, and chili powder. Bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the peppers are tender.
- Carefully puree the soup using an immersion blender or in batches in a regular blender until smooth.
- Stir in black beans and simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with a dollop of plain Greek yogurt or a sprinkle of fresh cilantro (optional). Serve with cornbread.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
35g
Fat
0g
Carbs
8g
