Carsten Schafer


Ingredients:
  • 1 tbl [or 14.7868 0.00] olive oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 2 quart [or 1.8 0.00] (8 cups) low salt vegetable stock or broth
  • 32 oz [or 907.2 0.00] (2 cans) black beans, rinsed and drained
  • 1 tsp [or 4.92892 0.00] ground coriander
  • 1/4 tsp [or 1.23223 0.00] cayenne pepper
  • 1 tbl [or 14.7868 0.00] balsamic vinegar
  • 1 bunch cilantro leaves, chopped
Directions:
makes 8 servings (about 1 1/4 cups each)
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.
(per serving)
Daily calories 305.31
Total fat (g) 16.29
Saturated fat (g) 3.76
Healthy fats (g) 11.02
Fiber (g) 10.59
Carbohydrates (g) 33.16
Sugar (g) 10.83
Protein (g) 13.09
Sodium (mg) 1259.23
Calcium (mg) 193.23
Magnesium (mg) 42.8
Selenium (mcg) 1.08
Potassium (mg) 968.39
Category:
Soup
Source:
www.realage.com