Simply Scratch · by Laurie McNamara
Black Bean and Corn Soup
NUTRITION · PER SERVING120M COOK
CAL 9%·PRO 19%
CARBS 30G70% OF CAL
11G FIBER0G ADDED0G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A robust vegetarian soup loaded with black beans, corn, roasted peppers, and aromatic spices like chipotle and cumin. Earthy and warming with bright cilantro and lime.
mainmexicansoupbeans🫕 dutch oven🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 medium red bell pepper
- 1 poblano pepper
- 4 (15 ounce) cans black beans ((do not drain) divided)
- 1 tablespoon of olive oil
- 1 cup celery (sliced)
- 1 medium white onion (diced)
- 6 cloves garlic (minced)
- 2 teaspoons ground cumin
- 3/4 teaspoon ground chipotle pepper
- 1/4 teaspoon smoked paprika
- 1 (15 ounce) can diced fire-roasted tomatoes
- 1 cup sweet corn (frozen or fresh)
- 1 quart low-sodium vegetable broth
- freshly ground black pepper (to taste)
- kosher salt (to taste (for me it was about 1½ to 2 teaspoons))
- 1/2 lime (juiced)
- fresh cilantro (for garnish)
At a glance
PER SERVING · TIME 120M
CAL 9%·PRO 19%
CARBS 30G70% OF CAL
11G FIBER0G ADDED0G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 45m
- Sodium
- 877mg
- Total sugar
- 3g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 626mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 877MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.