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    You are in: Home / Recipes / Mexican Black Bean and Corn Soup Recipe
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    Mexican Black Bean and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    lrkozdron's Note:

    Delicious vegetarian recipe found on Forks over Knives.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
    2. 2
      Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
    3. 3
      Taste test. Add Herbamare or salt to taste and lime juice.
    4. 4
      Serve in bowls and garnish with fresh chopped cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Black Bean and Corn Soup

    Serving Size: 1 (286 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 524.5
     
    Calories from Fat 213
    40%
    Total Fat 23.7 g
    36%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 985.3 mg
    41%
    Total Carbohydrate 78.8 g
    26%
    Dietary Fiber 16.0 g
    64%
    Sugars 11.8 g
    47%
    Protein 22.8 g
    45%

    The following items or measurements are not included:

    vegetable broth

    low-sodium black beans

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