Soup with beans and corn Recipe

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1 vote | 1522 views

This soup is creamy in texture, yet light, aromatic and completely vegetarian.

Prep time:
Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $1.26 view details

Directions

1.
In a soup pan sauté onion and garlic in hot oil until they wilt. Add the carrots, stir and cook for 2-3 minutes. Season with salt and pepper, add cumin and chili.
2.
Add water, bring to the boil, then reduce heat and cook on low heat for 5 minutes.
3.
Add corn, cook for another 2 minutes.
4.
Meanwhile, puree tomatoes and 140g of beans in a blender until smooth (or to your liking).
5.
Add the puree to the soup, stir and cook for 3 minutes to warm the soup. Before serving add the remaining beans (100g).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 395g
Recipe makes 4 servings
Calories 320  
Calories from Fat 68 21%
Total Fat 7.75g 10%
Saturated Fat 1.14g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 616mg 26%
Potassium 1394mg 40%
Total Carbs 50.25g 13%
Dietary Fiber 11.6g 39%
Sugars 5.67g 4%
Protein 16.1g 26%
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