Photo: Cala
Estimated Nutrition (whole recipe, rough)
538
Calories
53g
Protein
17g
Fat
42g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 3/4 cup beef broth
- 1/2 cup thick & chunky salsa
- 1/2 teaspoon cumin
- 2 tablespoons sour cream
- 1 tablespoon sliced green onions
Directions
1
1. In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth.
2
2. Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated.
3
3. To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.
4
Category:Tex-Mex Recipes
5
Category:Tex-Mex Soups
Recipe sourced from
fandom