Bean Me Up, Scotty!
Recipe: #20334
July 25, 2015
Categories: Beans, Black Beans, Tomato Gluten-Free, High Fiber, No Eggs, Spices, more
"This soup is high fiber with lots of flavour! I have changed some of the ingredients to suit our tastes. From J&G Podleski. The sodium listed on the recipe is 372 mg per serving."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (377.3 g)
- Calories 106.9
- Total Fat - 4 g
- Saturated Fat - 1.4 g
- Cholesterol - 4.2 mg
- Sodium - 38343.4 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 3.3 g
- Sugars - 8.6 g
- Protein - 3.4 g
- Calcium - 80.2 mg
- Iron - 1.6 mg
- Vitamin C - 47.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add onions, red pepper, carrots, garlic and jalapeno.
Step 3
Cook and stir for 5 minutes, until vegetables begin to soften.
Step 4
Add all remaining ingredients, except sour cream.
Step 5
Bring to a boil; reduce heat to medium-low and simmer, covered, for 10 minutes.
Step 6
Working in batches, carefully transfer soup to a blender, food processor or use an immersion blender and puree until desired consistency.
Step 7
To serve, top each bowl of soup with sour cream, cilantro or green onions.
Tips
No special items needed.
2 Reviews
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