1 tbsp Olive Oil
½ cup Rinsed Black Beans
1 Small Chopped Yellow Onion
1 Small Chopped Carrot
1 Chopped Celery Rib
2 Medium Chopped Garlic Cloves
2 cups Low Sodium Vegetable Broth
½ tbsp Lime Juice
½ tbsp Apple Cider Vinegar
1 Handful of Fresh Cilantro Leaves
½ tbsp Ground Cumin
Kosher Salt to taste
½ Chili Pepper
½ Finely Diced Jalapeño Chili
1 pinch Ground Black Pepper
Red Pepper
1
Heat olive oil in a cooking pot and add the chopped onion, celery, jalapeno, carrot and garlic
2
Sauté until the vegetables soften
3
Now add cumin, beans, and vegetable stock and cook on low flame for 30 minutes
4
Add lime juice, finely chopped cilantro leaves, and apple cider vinegar. Stir to mix well
5
Blend the soup using a hand blender for a lumpy texture
6
Add salt and pepper to taste and empty into a bowl
7
Garnish with diced jalapeño and diced red pepper
Nutrition Facts
0 servings
Serving size
- Amount per serving
- Calories678
- % Daily Value *
- Total Fat 28g36%
- Total Carbohydrate 51g19%
- Protein 22.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 tbsp Olive Oil
½ cup Rinsed Black Beans
1 Small Chopped Yellow Onion
1 Small Chopped Carrot
1 Chopped Celery Rib
2 Medium Chopped Garlic Cloves
2 cups Low Sodium Vegetable Broth
½ tbsp Lime Juice
½ tbsp Apple Cider Vinegar
1 Handful of Fresh Cilantro Leaves
½ tbsp Ground Cumin
Kosher Salt to taste
½ Chili Pepper
½ Finely Diced Jalapeño Chili
1 pinch Ground Black Pepper
Red Pepper