Ingredients
1 onion (small
chopped)
4 cloves garlic (minced)
1 can tomatoes
diced
low-sodium (14.5 ounce can)
2 cans black beans
low-sodium (15 ounce can
low sodium
drained and rinsed)
2 potatoes (large
peeled and diced)
4 cups water
1/2 cup cilantro (fresh
chopped)
1/2 lime (squeezed)
1/8 teaspoon cumin powder (a pinch)
Steps
Wash hands with soap and water.
In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes. Stir often.
Add beans, potatoes and water. Bring to a boil, then reduce to low-medium heat. Cover and continue to cook slowly for 20 minutes.
Add cilantro, cumin and lime. Stir and continue to simmer for 10 minutes.
Serve warm; sprinkle cilantro on top.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 248 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 258 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 15 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 13 g |
| Vitamin D | 0 mcg |
| Calcium | 113 mg |
| Iron | 5 mg |
| Potassium | 1092 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Hearty Mexican Soup. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.