Directions:
- Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
- Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.33 Kcal (2091 kJ) | ||
| Calories from fat | 85.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 15% | |
|---|---|---|---|
| Cholesterol | 1.13mg | 0% | |
| Sodium | 323.21mg | 13% | |
| Potassium | 1803.8mg | 38% | |
| Total Carbs | 79.02g | 26% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 19.36g | 77% | |
| Protein | 26.5g | 53% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 6.4mg | 36% | |
| Calcium | 175.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 137.49 Kcal (576 kJ) | ||
| Calories from fat | 23.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 15% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 89mg | 13% | |
| Potassium | 496.68mg | 38% | |
| Total Carbs | 21.76g | 26% | |
| Sugars | 1.45g | 21% | |
| Dietary Fiber | 5.33g | 77% | |
| Protein | 7.3g | 53% | |
| Vitamin C | 4.6mg | 28% | |
| Iron | 1.8mg | 36% | |
| Calcium | 48.4mg | 18% | |
* 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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