Directions:
- Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
- Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
- Heat a small nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 860.43 Kcal (3602 kJ) | ||
| Calories from fat | 248.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.56g | 42% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 4562.32mg | 190% | |
| Potassium | 1341.25mg | 29% | |
| Total Carbs | 130.28g | 43% | |
| Sugars | 25.15g | 101% | |
| Dietary Fiber | 19.93g | 80% | |
| Protein | 29.51g | 59% | |
| Vitamin C | 80.8mg | 135% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 31.3mg | 174% | |
| Calcium | 175.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 64.02 Kcal (268 kJ) | ||
| Calories from fat | 18.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 42% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 2% | |
| Sodium | 339.47mg | 190% | |
| Potassium | 99.8mg | 29% | |
| Total Carbs | 9.69g | 43% | |
| Sugars | 1.87g | 101% | |
| Dietary Fiber | 1.48g | 80% | |
| Protein | 2.2g | 59% | |
| Vitamin C | 6mg | 135% | |
| Vitamin A | 0.1mg | 39% | |
| Iron | 2.3mg | 174% | |
| Calcium | 13mg | 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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