Directions:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- In a Dutch oven coated with cooking spray, saute the celery, carrots and onion in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add the beans, broth, oregano, thyme, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
- In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.79 Kcal (828 kJ) | ||
| Calories from fat | 31.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 5% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 643.97mg | 27% | |
| Potassium | 914.21mg | 19% | |
| Total Carbs | 29.16g | 10% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 11.7g | 23% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2mg | 11% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 61.78 Kcal (259 kJ) | ||
| Calories from fat | 9.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 5% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 2% | |
| Sodium | 201.14mg | 27% | |
| Potassium | 285.55mg | 19% | |
| Total Carbs | 9.11g | 10% | |
| Sugars | 1.01g | 13% | |
| Dietary Fiber | 2.34g | 30% | |
| Protein | 3.65g | 23% | |
| Vitamin C | 1.8mg | 10% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.6mg | 11% | |
| Calcium | 33.8mg | 11% | |
* 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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