Southwestern Soup With Spaghetti Squash "Pasta"

By á-174942

Ingredients

• 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

Details

Servings 10

Preparation

Step 1

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 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.