Spicy Black Bean and Fire Roasted Tomato Soup Recipe Video
Ingredients
| Onion | 1 , chopped | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Celery | 1⁄2 Cup (8 tbs), chopped | |
| Carrot | 1 , chopped | |
| Kosher salt | To Taste | |
| Jalapeno peppers | 2 , chopped | |
| Cumin | 1 Tablespoon, ground | |
| Chipotle powder | 3 Tablespoon | |
| Black beans | 3 Can (30 oz) | |
| Tomatoes | 1 1⁄2 Cup (24 tbs), roasted | |
| Water/Vegetable stock | 2 Quart | |
| Lime zest | 1 Tablespoon | |
| Cilantro | 1 Teaspoon, chopped finely |
Nutrition Facts
Serving size
Calories 405 Calories from Fat 141
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1013.4 mg42.2%
Total Carbohydrates 55 g18.3%
Dietary Fiber 15.3 g61.3%
Sugars 6 g
Protein 18 g35.5%
Vitamin A 186.6% Vitamin C 49.2%
Calcium 24.8% Iron 42.6%
*Based on a 2000 Calorie diet
Directions
1. In a heavy pot, pour some olive oil, add the onions , give it a stir and add in the celery.
2. Pop in the chopped carrot and let it saute.
3. Season with salt and add the jalapeno peppers and saute for 2 minutes.
4. Add cumin, chipotle powder and give it a good stir.
5. Pop in the beans , stir it up and add the fiery roasted tomatoes and pour in the water, bring it to a boil, turn the heat up.
6. Add some lime zest and lime juice.
SERVING
7. Pour the soup in a bowl and garnish with some cilantro before serving.
Chef
