Vegan Mexican Black Bean and Cabbage Soup Recipe

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Vegan Mexican Black Bean and Cabbage Soup
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Ingredients:

Directions:

  1. Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
  2. Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
  3. Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.32 Kcal (521 kJ)
Calories from fat 33.3 Kcal
% Daily Value*
Total Fat 3.7g 6%
Sodium 357.26mg 15%
Potassium 483.26mg 10%
Total Carbs 20.16g 7%
Sugars 5.03g 20%
Dietary Fiber 5.2g 21%
Protein 3.72g 7%
Vitamin C 27.8mg 46%
Vitamin A 0.5mg 17%
Iron 1.1mg 6%
Calcium 82.4mg 8%
Amount Per 100 g
Calories 39.82 Kcal (167 kJ)
Calories from fat 10.66 Kcal
% Daily Value*
Total Fat 1.18g 6%
Sodium 114.41mg 15%
Potassium 154.77mg 10%
Total Carbs 6.46g 7%
Sugars 1.61g 20%
Dietary Fiber 1.67g 21%
Protein 1.19g 7%
Vitamin C 8.9mg 46%
Vitamin A 0.2mg 17%
Iron 0.4mg 6%
Calcium 26.4mg 8%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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