1. In a 4-quart Dutch oven cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stir for 1 minute more. Add broth, beans, lemon slices, tomatoes, jalape?o (if desired), and dried oregano (if using). Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
2. Discard lemon slices. Remove 3 cups of the soup mixture to a large heatproof bowl. Use an immersion blender or potato masher to coarsely puree or mash the mixture in the bowl. Return to Dutch oven. Return to boiling; reduce heat. Cook, uncovered, for 10 minutes more, stirring occasionally.
3. Stir in vinegar and fresh oregano (if using).
*Note: Because hot chile peppers contain oils that can burn your skin and eyes, wear rubber or plastic gloves when working with them. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
To freeze soup: Divide soup among covered freezer containers; seal, label, and freeze for up to 3 months. Thaw in the refrigerator before heating through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (47%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 509.6mg||18 %|
|Potassium 219.2mg||6 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.8g|
|Protein 3.4g||5 %|
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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: 45
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