Soups
Smoky Mexican bean soup
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 35 min
- Total
- 35 min
- Yield
- 4 portions
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- Category
- Soups
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- blanched almonds
- 2.1 oz
- raw cashews
- 2.1 oz
- water
- 7.1 oz
- brown onion
- 2.1 oz
- lemon juice
- 1 tbsp
- apple cider vinegar
- 1 tbsp
- salt
- 1–2 pinches
- brown onion
- 6.3 oz
- garlic
- 2 cloves
- olive oil
- 1 tsp
- ground cumin
- 1 tsp
- ground coriander
- 0.5 tsp
- chipotle chillies in adobo sauce
- 0.7–1.1 oz
- canned chopped tomatoes
- 14 oz
- tomato paste
- 2.5 oz
- Vegetable stock paste
- 1 tsp
- water
- 8.8 oz
- canned kidney beans
- 14 oz
- canned mixed beans
- 14 oz
- frozen corn kernels
- 4.2 oz
- dried oregano
- 0.5 tbsp
- salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- fresh coriander leaves
- fresh coriander leaves
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,123.5 mg
- Protein
- 13.4 g
- Energy
- 1,152.7 kJ
- Calories
- 275.5 kcal
- Fat
- 7.2 g
- Fibre
- 14.2 g
- Saturated fat
- 1 g
- Carbohydrates
- 32.4 g