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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Corn and Potato Soup

Source: dLife

A low-fat vegetarian soup with Mexican herbs and spices.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	122.4

Total Carbs	26.5 g

Dietary Fiber	3.8 g

Sugars	3.4 g

Total Fat	1.0 g

Saturated Fat	0.1 g

Unsaturated Fat	0.3 g

Potassium	302.2 mg

Protein	3.4 g

Sodium	201.9 mg

Dietary Exchanges 1.0 Fat, 0.7 Vegetables, 0.1 Fruits, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a covered soup pot, simmer the onions, garlic, chile, and salt in 1 cup of the vegetable stock for about 10 minutes, or until the onions are soft.
In a small bowl, make a paste with the cumin and a tablespoonful of the stock, stir it into the pot, and simmer for another 1 to 2 minutes.
Add the sweet potatoes and the remaining stock and simmer for about 10 minutes, until the sweet potatoes soften. Add the bell pepper and corn and simmer, covered, for another 10 minutes, or until all of the vegetables are tender.
Puree about half of the soup in a food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and gently reheat on low.