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Chunky Black Bean and Pepper Soup

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Chunky Black Bean and Pepper Soup
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 32 min.
Ready in
Calories:
212
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie212 kcal(10 %)
Protein10.38 g(11 %)
Fat4.65 g(4 %)
Carbohydrates34.43 g(23 %)
Sugar added0 g(0 %)
Roughage11.29 g(38 %)
Vitamin A478.07 mg(59,759 %)
Vitamin D0 μg(0 %)
Vitamin E1.29 mg(11 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.86 mg(24 %)
Vitamin B₆0.24 mg(17 %)
Folate158.89 μg(53 %)
Pantothenic acid0.37 mg(6 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C40.12 mg(42 %)
Potassium615.27 mg(15 %)
Calcium73.08 mg(7 %)
Magnesium77.43 mg(26 %)
Iron2.99 mg(20 %)
Iodine1.35 μg(1 %)
Zinc1.24 mg(16 %)
Saturated fatty acids0.64 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1
small onion (peeled and chopped)
1 cup
fresh carrots (peeled and sliced)
1
red Bell pepper (rinsed; cored and roughly chopped)
½ cup
Celery (rinsed; trimmed and chopped)
1 clove
garlic (peeled and minced)
2 cups
2 cups
canned, crushed tomatoes
2 cups
canned black beans (rinsed and drained)
1 tablespoon
1 tablespoon
salt (to taste)
freshly ground Black pepper (to taste)
4
scallions rinsed; trimmed and finely chopped (for garnish)

Preparation steps

1.
Heat the oil in a large Dutch oven set over medium heat. Add onion, carrots, red peppers, celery, and garlic; cook 5 to 7 minutes, or until vegetables are fork tender.
2.
Add broth, tomatoes, and black beans, paprika, cumin, salt and pepper; bring to boiling. Cover, reduce heat, and simmer 10 minutes.
3.
Serve topped with chopped scallions.