Directions:
- In a large skillet, heat oil over medium-high heat.
- Add garlic, onions and carrots; cook for 4-5 minutes or until onions are softened.
- Stir in beans, chicken stock and cumin; bring to a boil. Reduce heat to medium-low and simmer, covered, for about 20-25 minutes or until the carrots are soft.
- In a food processor or blender (I use my hand mixer), puree soup in batches until smooth.
- Sprinkle with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.02 Kcal (398 kJ) | ||
| Calories from fat | 25.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 4% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 189.62mg | 8% | |
| Potassium | 325.56mg | 7% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.4 Kcal (224 kJ) | ||
| Calories from fat | 14.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 4% | |
|---|---|---|---|
| Cholesterol | 2.02mg | 1% | |
| Sodium | 106.57mg | 8% | |
| Potassium | 182.97mg | 7% | |
| Total Carbs | 7.21g | 4% | |
| Sugars | 2.62g | 19% | |
| Dietary Fiber | 1.15g | 8% | |
| Protein | 2.98g | 11% | |
| Vitamin C | 3.8mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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