Directions:
- Cover beans with water and soak over night.
- Drain and rinse.
- Place in soup pot and cover 2 inches over beans with chicken stock or water.
- Add onions, carrots and garlic.
- Bring to a boil.
- Reduce heat , cover and simmer until beans are very tender.
- With a hand blender, puree soup smooth.
- Season with salt, pepper, dashes of hot sauce and either fresh chopped cilantro or dried to taste.
- Simmer soup another 10 minutes to blend flavors.
- Serve in bowls and garnish if desired with dollops of sour cream, grated carrot and finely chopped cilantro.
- Yield 8 serving. Soup freezes well
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.28 Kcal (859 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Sodium | 9.03mg | 0% | |
| Potassium | 894.17mg | 19% | |
| Total Carbs | 37.89g | 13% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 9.62g | 38% | |
| Protein | 12.82g | 26% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 255.61 Kcal (1070 kJ) | ||
| Calories from fat | 6.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Sodium | 11.24mg | 0% | |
| Potassium | 1113.37mg | 19% | |
| Total Carbs | 47.18g | 13% | |
| Sugars | 2.6g | 8% | |
| Dietary Fiber | 11.98g | 38% | |
| Protein | 15.96g | 26% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.6mg | 16% | |
| Calcium | 99mg | 8% | |
* 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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