Very flavorful.
In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
Taste test. Add salt/pepper to taste and the lime juice.
Serve in bowls and garnish with fresh chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 74 | ||
Calories from Fat: 5 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 447.1mg | 15 % | |
Potassium 502.1mg | 13 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 12.6g | ||
Protein 1.7g | 2 % | |
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: 74
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