Hearty Mexican Soup
Easy to make and delicious to eat, this soup can be made in under an hour! Squeeze the other half of the lime over the soup before serving for extra flavor. ...
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/5 of the recipe
250
Calories
13g
Protein
50g
Carbs
1g
Fat
15g
Fiber
5g
Sugar
260mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion
1 · small, chopped
garlic
4 cloves · minced
tomatoes, diced, low-sodium
1 can · 14.5 ounce can
black beans, low-sodium
2 cans · 15 ounce can, low sodium, drained and rinsed
potatoes
2 · large, peeled and diced
water
4 cups
cilantro
1/2 cup · fresh, chopped
lime
1/2 · squeezed
cumin powder
1/8 teaspoon · a pinch
Instructions
- 1
Wash hands with soap and water.
- 2
In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes. Stir often.
- 3
Add beans, potatoes and water. Bring to a boil, then reduce to low-medium heat. Cover and continue to cook slowly for 20 minutes.
- 4
Add cilantro, cumin and lime. Stir and continue to simmer for 10 minutes.
- 5
Serve warm; sprinkle cilantro on top.
Source: USDA MyPlate Kitchen · Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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