Jessie's take on Texas Black Bean Soup
Heat 1/4 cup of chicken broth in a large pot over med heat.
Add onion, garlic and thyme and saute until onion is golden brown, about 8 mins.
Add remaining all other ingredients (do not drain the cans, add everything) and bring to a boil, immediately lowering to a simmer.
Simmer for 20 mins to meld flavors and thicken.
Use blender to puree about half of the soup and return to pot.
Serve hot with crushed tortilla chips, salt, sour cream and lime juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 324 | ||
Calories from Fat: 66 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 2.3mg | 1 % | |
Sodium 1321.7mg | 46 % | |
Potassium 300.9mg | 8 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 40.9g | ||
Protein 8.2g | 12 % | |
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: 324
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