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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Most times I can't find chicken broth so I use 2 cans of chicken noodle soup strained so you just have the broth, with water added to equal 5 cups. | 2. Put everything in a big pot and cook until the veggies are tender. Put 2/3rds of the soup in the blender and blend until smooth. Pour back into the pot. Add the refried beans as the last step. Why last? They tend to settle on the bottom and can burn. Stir and smash the congealed beans until they are no longer one huge clump o'beans. | 3. Variations I have tried include adding salsa, spooning it over rice or mashed potatoes, topping it with sour cream and green onions or just adding some chopped onions on top. Definitely a crowd pleaser! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	3	cans		2975.4423	544.1307	188.4738	12.3904
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic clove	6		chopped	-	-	-	-
tomato	1	can	drained diced	62.068999999999996	13.7631	3.2384	0.5397
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
cayenne pepper	2	teaspoons	ground	11.448	2.0387	0.4324	0.6217
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
water	1 1/2	cups		0.0	0.0	0.0	0.0
black bean	1	can	refried fat	2975.4423	544.1307	188.4738	12.3904

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.