Originally from Real Simple March 2010
1. Heat 2 Tbsp oil in a large pot over medium heat. Add the poblano, garlic, and all but 1/3 C of the chopped onion. Season w/ 3/4 tsp salt and 1/2 tsp pepper. Cook, stirring occassionally, until the vegetables are tender, 8-10 minutes; stir in the cumin.
2. Heat Broiler.
3. Add the beans, lager, and 1/2 C water to the pot. Mash some of the beans with a fork or potato masher and bring to a boil. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6-8 minutes.
4. Meanwhile, place the jalapenos on a broilerproof baking sheet and broil until charred, 2-3 minutes. Slice crosswise and in a small bowl, toss with the cilantro, lime juice and remaining onion. Add 2 tsp oil, 1/4 tsp s/p. Serve with the soup.
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Serving Size: 1 Serving (56g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 22 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.4mg | 1 % | |
Potassium 96.7mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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