Directions:
- Warm the oil in a non-reactive soup pot.
- Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
- Add the carrots and cumin and cook on medium heat, sitting often for a few minutes.
- Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. A.
- Dd the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes.
- If you're not using canned beans, add 1/2 cup of beans cooking liquid or additional water.
- If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup.
- Top with optional sour cream and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.74 Kcal (296 kJ) | ||
| Calories from fat | 32.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 39.51mg | 2% | |
| Potassium | 233.3mg | 5% | |
| Total Carbs | 8.28g | 3% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 5.5mg | 30% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68.88 Kcal (288 kJ) | ||
| Calories from fat | 31.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 6% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 38.47mg | 2% | |
| Potassium | 227.18mg | 5% | |
| Total Carbs | 8.06g | 3% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 20.8mg | 36% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5.3mg | 30% | |
| Calcium | 23.6mg | 2% | |
* 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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