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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. Taste test. Add Herbamare or salt to taste and lime juice. | 4. Serve in bowls and garnish with fresh chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
celery	3	stalks	diced	30.72	5.7024	1.3248	0.3264
carrot	2		diced	104.96	24.5248	2.3808	0.6144
vegetable broth	5	cups		811.8	131.61	29.766	19.188
black bean	4	cans	low-sodium cooked	3967.2564	725.5076	251.2984	16.5205
kernel corn	1	can	unsweetened drained	276.9265	54.6877	7.6525	3.0018
fire tomato	1	can	fire-roasted diced	-	-	-	-
cumin	4	teaspoons	roasted	31.5	3.7162	1.496	1.8707
chipotle powder	1 - 1 1/2	1/2		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro	1/2	bunch	chopped	-	-	-	-

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