Black Bean Soup Recipe
Servings: 12
Ingredients
- 1/2 c. carrot, minced
- 1/2 c. celery, minced
- 1/2 c. onion, minced
- 1/4 c. (or possibly less) cilantro, chopped
- 3 cans black beans (low sodium preferred)
- 2 cans Rotel (one original and one extra spicy)
- 1 can Mexi-corn (regular corn will do)
- 2 Tbsp. veg. oil
- 2 fresh medium banana peppers, minced (optional)
- 1 fresh jalapeno pepper, minced (optional)
- 1 healthy pinch garlic salt (optional)
- flour/corn tortillas
Directions
- Chop vegetables into bite-size pcs. Heat oil in a Dutch oven. Add in all vegetables and seasonings to the Dutch oven, except cilantro.
- Cook over medium heat till tender. Add in all other ingredients. Bring to a boil and then simmer covered for 20 min or possibly more; stirring occasionally.
- Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 32 | 9% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1406mg | 40% |
| Total Carbs 59.33g | 16% |
| Dietary Fiber 14.5g | 48% |
| Sugars 2.67g | 2% |
| Protein 20.04g | 32% |
