Directions:
- Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
- Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.8 Kcal (615 kJ) | ||
| Calories from fat | 18.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 3% | |
|---|---|---|---|
| Cholesterol | 3.26mg | 1% | |
| Sodium | 280.04mg | 12% | |
| Potassium | 588.81mg | 13% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 5.86g | 23% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 15.98g | 32% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 3.3mg | 18% | |
| Calcium | 149.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 62.54 Kcal (262 kJ) | ||
| Calories from fat | 7.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 3% | |
|---|---|---|---|
| Cholesterol | 1.39mg | 1% | |
| Sodium | 119.3mg | 12% | |
| Potassium | 250.85mg | 13% | |
| Total Carbs | 6.37g | 5% | |
| Sugars | 2.5g | 23% | |
| Dietary Fiber | 1.26g | 12% | |
| Protein | 6.81g | 32% | |
| Vitamin C | 4.6mg | 18% | |
| Iron | 1.4mg | 18% | |
| Calcium | 63.8mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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