Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
- Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.3 Kcal (1014 kJ) | ||
| Calories from fat | 37.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Sodium | 306.72mg | 13% | |
| Potassium | 812.59mg | 17% | |
| Total Carbs | 39.44g | 13% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 8.66g | 35% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 7.1mg | 39% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.94 Kcal (310 kJ) | ||
| Calories from fat | 11.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 6% | |
|---|---|---|---|
| Sodium | 93.59mg | 13% | |
| Potassium | 247.96mg | 17% | |
| Total Carbs | 12.04g | 13% | |
| Sugars | 2.25g | 29% | |
| Dietary Fiber | 2.64g | 35% | |
| Protein | 3.47g | 23% | |
| Vitamin C | 2.7mg | 15% | |
| Iron | 2.2mg | 39% | |
| Calcium | 31.3mg | 10% | |
* 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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