Fiesta Fit Soup
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Servings Prep Time
8servings 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the onion and red pepper; sauté for 2 to 3 minutes or until softened.
  2. Add the cranberries, garlic, chili powder, cumin, salt and pepper; cook, stirring, for 1 minute. Stir in 6 cups (1.5 L) broth and the tomatoes; bring to a boil.
  3. Stir in the beans, bows and corn. Boil gently, partially covered and stirring occasionally, for 12 minutes or until pasta is tender.
  4. Stir in the remaining broth, the spinach, jalapeno peppers, lime zest and juice; remove from the heat. (Add extra broth and lime juice to adjust consistency and acidity to taste if desired). Garnish with fresh coriander (if using).
Recipe Notes

Tips:
1. Leftover soup is great to pack for lunches the next day.
2. For those who love spicy foods, increase the number of jalapeno peppers or stir in the seeds as well.

Per serving (about 1 1/3 cups/325 mL): 234 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 396 mg sodium, 43 g carbohydrates, 10 g fibre, 10 g sugars, 10 g protein. Excellent source of folate. Good source of vitamin C and iron.