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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (340g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 252 | ||
| Calories from Fat 72 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.1g | 12% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 510mg | 21% | |
| Potassium 977mg | 27% | |
| Total Carbohydrate 38.5g | 12% | |
| Dietary Fiber 11.7g | 46% | |
| Sugars 9.5g | ||
| Protein 10.3g | 20% | |
Ingredients
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 3 cups vegetable stock or water
- 1 (28 ounce) can diced tomatoes
- 2 cups black beans
- 2 tablespoons tomato paste
- 2 jalapeno peppers, seeded and minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- tortilla chips, crushed (garnish)
- avocado, slices (garnish)
Directions
1
In a large soup pot, saute the onions and garlic in oil on medium heat till onions are tender. Add the stock, diced tomatoes, black beans paste, jalapenos, cumin, and chili powder. Simmer 20-30 minutes Garnish and serve!
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- Course > Appetizers
- Course > Soups
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Beans > Black Beans
- Cuisine > South American
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings
- Dietary > Vegetarian > Vegan
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