Directions:
- Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling.
- Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.
- Transfer soup to blender or food processor and puree to desired thickness.(I don't puree the soup, I just leave it like I would for beans). Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.54 Kcal (869 kJ) | ||
| Calories from fat | 28.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 5.76mg | 2% | |
| Sodium | 293.94mg | 12% | |
| Potassium | 802.43mg | 17% | |
| Total Carbs | 32.18g | 11% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 13.66g | 27% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.9mg | 11% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.89 Kcal (326 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 5% | |
|---|---|---|---|
| Cholesterol | 2.16mg | 2% | |
| Sodium | 110.32mg | 12% | |
| Potassium | 301.16mg | 17% | |
| Total Carbs | 12.08g | 11% | |
| Sugars | 2.22g | 24% | |
| Dietary Fiber | 2.41g | 26% | |
| Protein | 5.13g | 27% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.7mg | 11% | |
| Calcium | 24.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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