Directions:
- Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.
- Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.
- Spoon soup into bowls, top with yogurt and cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6433.46 Kcal (26936 kJ) | ||
| Calories from fat | 484.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.86g | 83% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 1% | |
| Sodium | 780.9mg | 33% | |
| Potassium | 27503.35mg | 585% | |
| Total Carbs | 1108.64g | 370% | |
| Sugars | 52.6g | 210% | |
| Dietary Fiber | 282.79g | 1131% | |
| Protein | 416.06g | 832% | |
| Vitamin C | 136.9mg | 228% | |
| Vitamin A | 4.3mg | 144% | |
| Iron | 137.6mg | 765% | |
| Calcium | 2373.8mg | 237% | |
| Amount Per 100 g | |||
| Calories | 176 Kcal (737 kJ) | ||
| Calories from fat | 13.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 83% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 1% | |
| Sodium | 21.36mg | 33% | |
| Potassium | 752.41mg | 585% | |
| Total Carbs | 30.33g | 370% | |
| Sugars | 1.44g | 210% | |
| Dietary Fiber | 7.74g | 1131% | |
| Protein | 11.38g | 832% | |
| Vitamin C | 3.7mg | 228% | |
| Vitamin A | 0.1mg | 144% | |
| Iron | 3.8mg | 765% | |
| Calcium | 64.9mg | 237% | |
* 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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