Black bean soup from mom
Mom gave me this. I have never tried it and never made it.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 tbsp olive oil
- pepper to taste
- 2 tbsp chili powder
- 1 tbsp cumin
- 4 garlic cloves
- 2 carrots
- 1 celery stick
- 1 white onion
- 2 tsp lime juice
- 4 cups vegetable bouillon
- 3 540m cans black beans drained & rinsed
- 375ml crushed tomates
- 1 540ml can of corn
- Carbohydrate 59.9520997241351 g
- Cholesterol 10.816 mg
- Fat 13.3331766741673 g
- Fiber 1.84084723360719 g
- Protein 14.834803056227 g
- Saturated Fat 3.10214371915331 g
- Serving Size 1 1 Serving (137g)
- Sodium 1504.57733178582 mg
- Sugar 58.1112524905279 g
- Trans Fat 0.636002530675409 g
- Calories 404 calories
In a large casserole dish, heat the oil and fry the onions, celery, carrots and garlic until soft. Add chili powder, cumin, salt, pepper, cook for 1 min..Add bouillon, half the black beans and corn. Bring to a boil. in the mean time, put the rest of the beans, tomatoes and lime juice in the blender. Add this to the casserole dish and let simmer for 15 min.
