Directions:
- Cook black beans according to package directions.
- In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently.
- Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.
- Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more.
- Serve topped with shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.01 Kcal (301 kJ) | ||
| Calories from fat | 40.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Sodium | 237.1mg | 10% | |
| Potassium | 34.48mg | 1% | |
| Total Carbs | 5.61g | 2% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 2.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 145.32 Kcal (608 kJ) | ||
| Calories from fat | 81.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 7% | |
|---|---|---|---|
| Sodium | 478.45mg | 10% | |
| Potassium | 69.57mg | 1% | |
| Total Carbs | 11.32g | 2% | |
| Sugars | 2g | 4% | |
| Dietary Fiber | 0.8g | 2% | |
| Protein | 4.61g | 5% | |
| Vitamin C | 16.6mg | 14% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 5.1mg | 14% | |
| Calcium | 5.5mg | 0% | |
* 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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