Isabel Eats · by Isabel Orozco-Moore★ 4.8 (72)
Black Bean Soup
NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 48%
CARBS 72G61% OF CAL
19G FIBER6G SUGAR47G OTHER
FAT 12G22% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, filling black bean soup with vegetables, cumin, and chili powder, topped with avocado. A hearty vegetarian dinner.
mainmexicansoupbeans🌀 blender🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 4 Roma tomatoes, (chopped)
- ½ large white onion, (diced)
- 1 Anaheim pepper, (stemmed and diced)
- 4 cloves garlic, (minced)
- 1 ½ teaspoons kosher salt, (plus more to taste)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 3 (15-ounce) cans black beans, (drained and rinsed)
- 4 cups vegetable broth ((or chicken broth))
- Optional toppings: avocado, queso fresco, chopped cilantro, fresh lime juice, sour cream
At a glance
PER SERVING · TIME 40M
CAL 24%·PRO 48%
CARBS 72G61% OF CAL
19G FIBER6G SUGAR47G OTHER
FAT 12G22% OF CAL
2G SAT10G 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
- 10m
- Cook
- 30m
- Sodium
- 2031mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1081mg
- Calcium
- 170mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2031MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.