Potato, Chilli, and Bean Soup

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Potato, Chilli, and Bean Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein12.98 g(13 %)
Fat4.62 g(4 %)
Carbohydrates56.62 g(38 %)
Sugar added0 g(0 %)
Roughage12.82 g(43 %)
Vitamin A1,058.63 mg(132,329 %)
Vitamin D0 μg(0 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.14 mg(13 %)
Niacin3.78 mg(32 %)
Vitamin B₆0.39 mg(28 %)
Folate161.54 μg(54 %)
Pantothenic acid0.88 mg(15 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74.56 mg(78 %)
Potassium883.82 mg(22 %)
Calcium68.09 mg(7 %)
Magnesium96.66 mg(32 %)
Iron3.11 mg(21 %)
Iodine0.75 μg(0 %)
Zinc1.47 mg(18 %)
Saturated fatty acids0.65 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1
onion (finely chopped)
1 clove
garlic (minced)
1 teaspoon
½ teaspoon
2
medium Sweet potato (peeled and diced)
3 cups
tomatoes (cored, seeded, and diced)
2
red chile peppers (chopped)
5 cups
low-sodium vegetable stock
2 cups
canned black beans (drained)
1 cup
canned Sweet corn (drained)
freshly ground peppers

Preparation steps

1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, paprika, chilli powder, and a pinch of salt, sweating for 5 minutes until softened.
2.
Add the sweet potatoes, tomatoes, half the red chilli, and stir well. Cook for a further 5 minutes, stirring from time to time.
3.
Cover with the stock, bring to a simmer, and then cook over a slightly reduced heat for 20 minutes.
4.
Puree the soup using an immersion blender. Season to taste with salt and pepper.
5.
Ladle into shallow bowls and garnish with the beans, sweetcorn, and remaining chilli on top.