Directions:
- Soak beans in water overnight, rinse and set aside.
- To roast the peppers: Slice them in half and press on broiler pain.
- Coat lightly with olive oil. Broil about 8 minutes, until slightly blackened.
- Turn broiler off and open oven door, and move peppers to bottom rack for 3 minutes. Remove the peppers from the oven, peel skins off and discard, then chop peppers into small pieces.
- Place beans in large soup kettle, and add vegetable broth.
- Bring to boil, then reduce to simmer.
- Add cooked sausage, chopped tomatoes, thyme, cumin, salt and poblano peppers.
- Cook on on low heat for about 3 hours, adding additional water if necessary.
- Place in serving bowl, top with fresh parsley and grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 882.79 Kcal (3696 kJ) | ||
| Calories from fat | 372.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.44g | 64% | |
|---|---|---|---|
| Cholesterol | 112.4mg | 37% | |
| Sodium | 2137.16mg | 89% | |
| Potassium | 1668.78mg | 36% | |
| Total Carbs | 66.46g | 22% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 20.41g | 82% | |
| Protein | 50.29g | 101% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 7.9mg | 44% | |
| Calcium | 385.3mg | 39% | |
| Amount Per 100 g | |||
| Calories | 211.42 Kcal (885 kJ) | ||
| Calories from fat | 89.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 64% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 37% | |
| Sodium | 511.83mg | 89% | |
| Potassium | 399.66mg | 36% | |
| Total Carbs | 15.92g | 22% | |
| Sugars | 2.03g | 34% | |
| Dietary Fiber | 4.89g | 82% | |
| Protein | 12.04g | 101% | |
| Vitamin C | 3.4mg | 24% | |
| Iron | 1.9mg | 44% | |
| Calcium | 92.3mg | 39% | |
* 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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