Directions:
- In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened.
- Divide rice among six soup bowls; top with soup and sour cream. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.29 Kcal (1253 kJ) | ||
| Calories from fat | 53.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 4.2mg | 1% | |
| Sodium | 52.73mg | 2% | |
| Potassium | 315.78mg | 7% | |
| Total Carbs | 57.04g | 19% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 39.1mg | 65% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 199.25 Kcal (834 kJ) | ||
| Calories from fat | 35.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 9% | |
|---|---|---|---|
| Cholesterol | 2.8mg | 1% | |
| Sodium | 35.1mg | 2% | |
| Potassium | 210.24mg | 7% | |
| Total Carbs | 37.97g | 19% | |
| Sugars | 1.5g | 9% | |
| Dietary Fiber | 3.79g | 23% | |
| Protein | 5.21g | 16% | |
| Vitamin C | 26mg | 65% | |
| Iron | 0.9mg | 7% | |
| Calcium | 30.2mg | 5% | |
* 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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