Black Bean Vegetable Soup (Not yet rated)
Submitted by steve
A spicy soup with black beans and a pureed tomato base.
Cal: 445 Fat: 4g Carbs: 83g Protein: 25g Fiber: 18g
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Original recipe serves 8
Directions
Heat oil in a large pot and cook carrots, onions, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
Add the cumin and chili powder, and cook, stirring for about 1 minute.
Add the corn, the vegetable broth, pepper, and half of the black beans. Bring to a boil.
Puree tomatoes and remaining beans in a food processor or blender, and add it to the pot. Reduce the heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Add the cumin and chili powder, and cook, stirring for about 1 minute.
Add the corn, the vegetable broth, pepper, and half of the black beans. Bring to a boil.
Puree tomatoes and remaining beans in a food processor or blender, and add it to the pot. Reduce the heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
22.3
--
27.5
72.3
5.7
0
49.6
26.9
Calories: 445.1
Total Sugars: 7.7g
Carb.: 82.6g
Fiber: 18.1g
Total Fats: 3.7g
Cholesterol: 0mg
Protein: 24.8g
Sodium: 645.6mg
*Data provided by USDA
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