We’re baaaaaack…after a brief summer hiatus, we are so happy to be back and settled in Chicago, and ready to share all the yumminess we discovered over the summer.
I cannot take credit for this particular soup recipe; it comes from Dr. McDougall, a doctor who has been advocating a low-fat vegan diet for a long time. Whether you agree with the diet plan or not, it would be hard to argue with the fact that the man makes a mean salsa soup.
Chip and Salsa Soup
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- 3 1/2 cups vegetable broth
- 1 15 can black or pinto beans, drained and rinsed
- 1/4 cup chopped green onions
- 1 1/4 cups fresh salsa, mild or medium
- 1 tablespoon canned diced green chilies
- 1 cup corn kernels
- 2 cups fat-free tortilla chips, broken into bite-size pieces
- 1 cup avocado chunks
Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.
All credit to the good doctor on this recipe; he makes it (and many others) freely available at http://www.drmcdougall.com/free.html.
