Directions:
- In large sauce pan, saute bell peppers in olive oil until slightly tender.
- Add beans, broth, water, cumin, oregano, pepper, and ground red pepper. Bring to boil over high heat.
- Reduce heat to low, cover and simmer, stirring once or twice, for 15 minutes.
- Ladle half of the soup into a food processor or blender and puree.
- Return puree to the pan and add lemon peel.
- Ladle soup into bowls and top each serving w/ peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.08 Kcal (205 kJ) | ||
| Calories from fat | 8.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 1% | |
|---|---|---|---|
| Sodium | 253.53mg | 11% | |
| Potassium | 226.85mg | 5% | |
| Total Carbs | 7.21g | 2% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 24.9mg | 42% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.2mg | 51% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 34.13 Kcal (143 kJ) | ||
| Calories from fat | 5.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Sodium | 176.29mg | 11% | |
| Potassium | 157.74mg | 5% | |
| Total Carbs | 5.01g | 2% | |
| Sugars | 0.66g | 4% | |
| Dietary Fiber | 1.33g | 8% | |
| Protein | 1.51g | 4% | |
| Vitamin C | 17.3mg | 42% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6.4mg | 51% | |
| Calcium | 18.9mg | 3% | |
* 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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