Downshiftology · by Lisa Bryan★ 5.0 (132)
Black Bean Soup
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 42%
CARBS 64G64% OF CAL
25G FIBER5G SUGAR34G OTHER
FAT 8G18% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty black bean soup layered with cumin, oregano, and coriander, finished with lime and cilantro. Savory and lightly spiced. A filling vegetarian meal ready in 30 minutes.
mainmexicansoupbeans🌀 blender🍲 stockpotgluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 1 large red onion (chopped)
- 1 large carrot (peeled and diced)
- 2 celery ribs (diced)
- 1 jalapeno pepper (deseeded and diced)
- 4 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 3 (15-ounce) cans low-sodium black beans (drained and rinsed)
- 3 cups low-sodium vegetable or chicken broth
- 1 to 2 tablespoons fresh lime juice
- Optional toppings: fresh cilantro, red onion, avocado, or sour cream. Plus extra lime wedges for serving.
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 42%
CARBS 64G64% OF CAL
25G FIBER5G SUGAR34G OTHER
FAT 8G18% OF CAL
1G SAT7G 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
- 20m
- Sodium
- 1007mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1264mg
- Calcium
- 147mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1007MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.