FIRE-ROASTED TOMATO AND BLACK BEAN SOUP
FIRE-ROASTED TOMATO AND BLACK BEAN SOUP
Yield Portion Size
4 portions
(1 1/2 cups and 1 roll)
| 2 tbsp |
Olive oil
|
| 1 cup |
Yellow onion
|
| 2 tsp |
Minced garlic
|
| 1 tsp |
Ground cumin
|
| 2 cups |
Angela Mia® Fire Roasted Diced Tomatoes
|
| 1-1/2 cups | |
| 1-1/4 cups | |
| 3-1/3 cups |
Vegetable stock
|
|
Salt, to taste
|
|
| 1/2 tsp |
Black pepper, to taste
|
| 1/4 cup |
Fresh cilantro, chopped
|
| 4 ea |
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 60 mg | 6% |
| Carbohydrate | 108 g | 36% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 21 g | 32% |
| Iron | 10 mg | 57% |
| Potassium | 515 mg | 0% |
| Calories | 675 kcal | 34% |
| Sodium | 2507 mg | 104% |
| Protein | 18 g | 36% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 1 g | 5% |
| Sugars | 14 g | 1% |
| Vitamin C | 8 mg | 13% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a pot, heat olive oil. Sweat onion and garlic for 5 minutes. Add cumin and toast briefly.
-
Step 2
Add fire-roasted tomatoes, black beans, corn and stock. Bring to a boil, then simmer for 20 minutes.
-
Step 3
Pulse with immersion blender to slightly thicken while retaining texture. Season to taste.
-
Step 4
Stir in chopped cilantro. Serve hot with toasted hoagie rolls.
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