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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor. | 2. Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you. | 3. Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes. | 4. Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet. | 5. Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice. | 6. Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes. | 7. Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3		roasted	186.2069	41.2894	9.7151	1.6192
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
black bean	1	can		991.8141	181.3769	62.8246	4.1301
onion	1	cup		64.0	14.944	1.76	0.16
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
jalapeno pepper heat	1		chopped	-	-	-	-
garlic	3	teaspoons	chopped	12.515999999999998	2.7769999999999997	0.5342	0.042
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
lime juice	1			3.7812	1.2735	0.0635	0.0106
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
sugar	1	pinch		1.1471	0.2869	0.0	0.0
olive oil				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
corn	1 1/2	1/2	canned	164.82	35.2764	5.6334	3.0012
avocado	1		chopped	-	-	-	-
red onion	1/2	cup	chopped	64.0	14.944	1.76	0.16
lime juice	2	tablespoons		3.7812	1.2735	0.0635	0.0106
garlic	1/2	teaspoon	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
salt				-	-	-	-
pepper				-	-	-	-
cream			sour	-	-	-	-
tortilla chip				-	-	-	-
black olive			chopped	-	-	-	-

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