Spicy Black Bean Soup
In a large, heavy bottomed pot over medium heat, saute the onion until soft and translucent, about 10 minutes. Add in the garlic (and no more than a 1/2 pepper without seeds, if using), stirring as you saute for about a minute, and then add in the chili powder, cumin, salt and pepper.
After an additional minute of constant stirring, add in the beans and chicken broth. Bring to a boil, and then reduce to a simmer and cook until the soup has thickened, stirring occasionally, about 15-20 minutes. Remove half of the soup and blend it in a blender or food processor, or use an immersion blender. Once smooth, add it back to the soup to thicken. Add hot sauce to taste, stir, and heat through.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 210 | ||
Calories from Fat: 54 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 406.6mg | 14 % | |
Potassium 473.7mg | 12 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 19.2g | ||
Protein 10.5g | 15 % | |
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: 210
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