Directions:
- In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
- Bring beans and water to a slow simmer. Allow to cook for at least one hour.
- In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
- In a separate large soup or stock pan, sauté onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine.
- Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.85 Kcal (2055 kJ) | ||
| Calories from fat | 174.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.39g | 30% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 2% | |
| Sodium | 518.65mg | 22% | |
| Potassium | 2738.31mg | 58% | |
| Total Carbs | 48.72g | 16% | |
| Sugars | 22.77g | 91% | |
| Dietary Fiber | 16.93g | 68% | |
| Protein | 36.89g | 74% | |
| Vitamin C | 40.9mg | 68% | |
| Iron | 5.8mg | 32% | |
| Calcium | 331.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 49.11 Kcal (206 kJ) | ||
| Calories from fat | 17.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 30% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 2% | |
| Sodium | 51.89mg | 22% | |
| Potassium | 273.97mg | 58% | |
| Total Carbs | 4.87g | 16% | |
| Sugars | 2.28g | 91% | |
| Dietary Fiber | 1.69g | 68% | |
| Protein | 3.69g | 74% | |
| Vitamin C | 4.1mg | 68% | |
| Iron | 0.6mg | 32% | |
| Calcium | 33.2mg | 33% | |
* 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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