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Spicy Black Bean Soup
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Ingredients | |
2 tablespoons | olive oil |
1/2 medium | red onion, chopped |
1/2 medium | red bell pepper, chopped |
1/2 medium | green bell pepper, chopped |
2 cloves | garlic, minced |
2 cups | vegetable broth, (certified gluten-free if necessary) |
2 (15.5 oz) cans | black beans, drained and rinsed |
1 (14.5 oz) can | chopped tomatoes |
2 tablespoons | red wine vinegar |
1 teaspoon | oregano |
1 teaspoon | cumin |
1/2 teaspoon | cayenne pepper |
Salt | |
Pepper to taste |
Directions
In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
Add the garlic and sauté for another minute.
Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.
Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.
Nutrition Information
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 46mg; Carbohydrate: 83g; Dietary Fiber: 28g; Sugar: 9g; Protein: 28g
Nutrition Bonus: Potassium: 1529mg; Iron: 42%; Vitamin A: 28%; Vitamin C: 96%; Calcium: 12%
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