Cuban-inspired black bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 Tbs olive oil1/2 large onion, diced5 stalks celery, diced4 medium carrots, diced1 large zucchini, diced2-3 tomatoes, diced2 1/2 cups cooked black beans (plus some of the water they cooked in--about a cup)1 large clove garlic1 Tbs chili powder, or to taste1/4 c. ground flax seed1 tsp fresh gingerjuice from 2 limes, dividedsalt and pepper to taste
Heat oil in medium pot. Add onion, celery, carrots, and cook over medium heat until veggies begin to soften.
Add zucchini, tomatoes, beans (and liquid), garlic, and simmer about 10 minutes.
Add chili powder, ginger, and 3/4 of lime juice.
Remove from heat and blend about 1/2 of the chunks with a stick blender, or carefully put 1/2 the soup into a blender, puree, and return to the pot.
Simmer another 10 minutes or so and adjust the seasonings. Add in remaining 1/4 of lime juice just before serving.
Makes 7 cups (one cup/serving)
Number of Servings: 7
Recipe submitted by SparkPeople user JULIAANNARB.
Add zucchini, tomatoes, beans (and liquid), garlic, and simmer about 10 minutes.
Add chili powder, ginger, and 3/4 of lime juice.
Remove from heat and blend about 1/2 of the chunks with a stick blender, or carefully put 1/2 the soup into a blender, puree, and return to the pot.
Simmer another 10 minutes or so and adjust the seasonings. Add in remaining 1/4 of lime juice just before serving.
Makes 7 cups (one cup/serving)
Number of Servings: 7
Recipe submitted by SparkPeople user JULIAANNARB.
Nutritional Info Amount Per Serving
- Calories: 177.5
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 59.4 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 9.5 g
- Protein: 7.8 g
Member Reviews