Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 quarts (8 cups) low salt vegetable stock or broth
- 2 cans (15 or 16 ounces each) black beans, rinsed and drained
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon balsamic vinegar
- 1 bunch cilantro leaves, chopped
Directions
| Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes. Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes. Stir in vinegar. Transfer to blender or food processor; process to desired consistency. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro. |
Nutrition Information
Per serving
Calories: 91.74
Carbohydrates: 17.71g
Fat: 1.81g
Saturated Fat: 0.24g
Monounsaturated Fat: 1.26g
Protein: 3.78g
Dietary Fiber: 5.8g
Potassium: 328.86mg
Sodium: 329.5mg
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MEETS THESE GUIDELINES:
Healthy Weight
Heart Healthy
High Fiber
Low Calorie
Low Carbs
Low Sat. Fat
Low Sodium
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