Ingredients

• 4 cups cooked black beans
• 1 Tbsp olive oil
• 1 Tbsp cumin
• 1 cup chopped onions
• 1 cup sliced carrots
• 2 cloves garlic
• 1/2 cup chopped red bell pepper
• 4 cups low-sodium vegetable stock
• 1/4 cup chopped chipotle chiles (or green chiles)
• 1/4 cup plus 2 Tbsp lime juice

Directions

1. Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat.
   
2. Add cumin, chopped onions, carrots, garlic and bell pepper and cook slowly until
   browned.
   
3. Puree the beans with 4 cups stock in a blender or food processor.
   
4. Add the vegetable mixture, 1/2 canned chipotle chiles, 1/4 cup plus 2 Tbsp lime
   juice, and salt to taste.
   
5. Process until velvety smooth. If the soup is too thick, thin it with more stock.
   
6. Garnish each serving with a slice of lime floating in the middle and a sprinkling
   of finely chopped cilantro.
   

Nutrition Facts

Serving Size: 1/6 of recipe

Amount Per Serving

Calories 220

Calories from Fat 30 % Daily Value (DV)*

Total Fat 3g 5%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 150mg 6%

Total Carbohydrate 37g 12%

Dietary Fiber 12g 48%

Sugars 4g

Protein 11g

Vitamin A 80%

Vitamin C 60%

Calcium 8%

Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Diabetic Exchange
** Fruit: 0 Vegetables: 1 Meat: 0 Milk: 0 Fat: 0 Carbs: 2 Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included. Source:
5 A Day for Better Health: cdc.gov