Directions:
- Prepare the Cucumber-Cilantro Cream.
- Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until vegetables are tender. Add beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes. Remove from heat; cool slightly.
- Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan; stir well. Ladle soup into bowls, and top with Cucumber-Cilantro Cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.93 Kcal (293 kJ) | ||
| Calories from fat | 10.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 2% | |
|---|---|---|---|
| Sodium | 49.53mg | 2% | |
| Potassium | 276.42mg | 6% | |
| Total Carbs | 11.56g | 4% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 41.9mg | 70% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.9mg | 99% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69 Kcal (289 kJ) | ||
| Calories from fat | 9.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 2% | |
|---|---|---|---|
| Sodium | 48.87mg | 2% | |
| Potassium | 272.73mg | 6% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 3.02g | 12% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 3.57g | 7% | |
| Vitamin C | 41.4mg | 70% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.7mg | 99% | |
| Calcium | 35.9mg | 4% | |
* 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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