Easy Black Bean Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

2 tablespoons cooking oil

1 medium white onion (diced)

1 medium red bell pepper (,)

5 cloves minced garlic

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

4 cups vegetable broth

3 (15 ounce can) black beans

1 (15 ounce can) fire roasted diced tomatoes

1 (7 ounce can) diced green chiles

1 to 2 tablespoons Mexican hot sauce (optional)

1/2 teaspoon salt

2 tablespoons lime juice (juice of 2 limes)

3 cups tortilla strips (or tortilla chips)

2 avocados (diced)

1 cup crumbled cotija cheese

1/2 cup chopped fresh cilantro

1 cup Mexican crema

Wskazówki

Heat cooking oil in a large pot over medium-high heat. Add in onion and bell pepper and sauté 5 minutes. Add in garlic, chili powder, cumin, and paprika, and toast for 60 seconds.

Pour in vegetable broth, black beans, diced tomatoes, and green chiles. Return soup to a simmer and let simmer 5 minutes.

Using an immersion blender, blend the soup briefly to smooth the soup a bit. Do it to your liking. You can also use a blender, I recommend blending only half the soup so that you still retain textures.

Turn off the heat and stir in hot sauce and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, crema and cilantro.

Wartości Odżywcze

• Kalorie: 415 kcal
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 13 g
• Cholesterol: 43 mg
• Sód: 1504 mg
• Węglowodany Całkowite: 34 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 8 g
• Białko: 9 g