spicy black bean soup
Saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
Stir in the beans, broth, tomatoes and chopped green chilies. Bring to boil. Reduce heat, simmer, uncovered for 25 minutes. ad additional 1/2 cup vegetable broth and cook 5 minutes more.
remove from heat and cool slightly. Place half of soup in blender; and process until pureed. Return to the pan and heat through.
Serve and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.4mg | 6 % | |
Potassium 44.7mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 0.3g | 0 % | |
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: 13
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