Mama Leilas Jalapeno Soup
This recipe comes from our friend Leila Best in Facebook, it is one of her favorite recipes; we really appreciate that she shares the recipe with us here, thanks Leilas! And hope everyone will enjoy this delicious recipe!
Yield
4 servingsPrep
15 minCook
2 hrsReady
2⅓ hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow onion
|
|
| 4 | cloves |
garlic
|
|
| 5 | each |
jalapeño pepper
|
*
|
| 2 | teaspoons |
butter
|
|
| 2 | cups |
spinach
spinach |
|
| 1 | large |
zucchini
|
|
| 1 | large |
yellow summer squash
|
|
| 1 | medium |
tomatoes
or 1 large |
|
| 2 | cups |
green beans
fresh or frozen |
|
| ¼ | cup |
parsley leaves
or cilantro |
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | dash |
garlic powder
|
*
|
| 2 | dash |
cumin
ground |
*
|
| 2 | dash |
coriander
ground |
*
|
| 2 | dash |
cayenne pepper
|
*
|
| 2 | dash |
chili powder
|
*
|
| 2 | dash |
lemon pepper
|
*
|
| 2 | dash |
kosher salt
|
*
|
| 2 | dash |
black pepper
|
*
|
| ½ | cup |
cream
heavy whipping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
yellow onion
|
|
| 4 | cloves |
garlic
|
|
| 5 | each |
jalapeño pepper
|
*
|
| 1E+1 | ml |
butter
|
|
| 473 | ml |
spinach
spinach |
|
| 1 | large |
zucchini
|
|
| 1 | large |
yellow summer squash
|
|
| 1 | medium |
tomatoes
or 1 large |
|
| 473 | ml |
green beans
fresh or frozen |
|
| 59 | ml |
parsley leaves
or cilantro |
|
| 6E+1 | ml |
lemon juice
|
|
| 2 | dash |
garlic powder
|
*
|
| 2 | dash |
cumin
ground |
*
|
| 2 | dash |
coriander
ground |
*
|
| 2 | dash |
cayenne pepper
|
*
|
| 2 | dash |
chili powder
|
*
|
| 2 | dash |
lemon pepper
|
*
|
| 2 | dash |
kosher salt
|
*
|
| 2 | dash |
black pepper
|
*
|
| 118 | ml |
cream
heavy whipping |
|
Directions
Slice onion, garlic and jalapenos and grill in skillet with 2 teaspoon butter.
Cube Zucchini, squash, tomato and bring pot to a rapid boil, then turn to medium high and add spinach, green beans, parsley or cilantro, all seasonings, lemon juice and the ingredients you grilled in skillet.
Leave on medium high stirring occasionally for about 20 min.
Simmer for an 1½ hours (optional-I like everything to soak up the flavors of one another).
Add heavy whipping cream a little at a time while creaming with an immersion blender.
*Serve hot and top with shredded Monterey jack cheese and cooked bacon pieces, with grilled zucchini and squash.
