I tried one of their new Zero Point soups last night, and I found the recipe a bit odd...
Mexican-Inspired Zero POINTS-Value SoupMakes 12 servingsPOINTS® value | 0 per serving
- 2 cups fresh green snap beans, cut into bite-size pieces
- 3 cloves fresh garlic, minced
- 2 small zucchini, cubed
- 1 cup tomatillos, chopped
- 1 average jalapeno pepper, finely chopped
- 14 oz canned diced tomatoes, Mexican-style preferred
- 1 oz green chili pepper, preferably poblano (about ½ medium pepper)
- 1 medium Spanish onion, chopped
- 1 medium green bell pepper, chopped
- ½ tsp cumin
- 1 tsp fresh oregano
- 6 cups vegetable broth
- ½ cup roasted peppers (about 2 peppers), pureed with …
- 1 Tbsp chipotle peppers in adobo sauce
- ¾ tsp salt
- 2 Tbsp fresh lime juice
- ½ cup fresh cilantro, chopped
I have underlined all the ingredients which are peppers. For one, that's a lot of the same basic flavor. Snob Hill was also out of chipotle in adobo and I had no idea what to substitute. Then I didn't know if I was meant to find some kind of roasted peppers in a can/jar. Seem like it so I got a can of them, but then I was confused by the poblano pepper. Since it calls for an oz measurement and not a cup measurement I would guess it is also canned? I found one can of poblano peppers and it was ginormous so I didn't get it.
- Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, lime juice and cilantro. Serve.
The soup tasted fine but it probably would have been better if the recipe had made more sense. Also if I had added corn. Corn is delicious.