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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the oil into a large dutch oven or soup pot. Add the diced onions and carrots. Cover and cook on medium until onions are translucent and the carrots are soft. | 2. While the onions and carrots are cooking, pour tomato sauce, one can of black beans and the liquid only from the other 3 cans of black beans into a blender. Add the jalapeno pepper, garlic cloves and chili powder. Blend on high until smooth. | 3. Add the blended black bean mixture and the beans from the other three cans to the soup pot. Pour the one cup of hot water into the blender. Swish around to clean out all the bean mixture from the blender. Pour into the soup pot. Stir together all the contents of the soup pot. Cook until boiling lightly. Then turn the heat on low and simmer for about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
carrot	1		diced	52.48	12.2624	1.1904	0.3072
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	3			-	-	-	-
tomato sauce	1	can		-	-	-	-
jalapeno pepper	1			-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
black bean	4	cans		3967.2564	725.5076	251.2984	16.5205
hot water	1	cup		0.0	0.0	0.0	0.0
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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