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Ingredients
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1 (32 fluid ounce) container vegetable broth
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4 cups peeled and cubed sweet potatoes
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1 (15 ounce) can reduced-sodium black beans, rinsed and drained
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1 cup mild picante sauce
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1 (12 ounce) jar roasted red peppers, coarsely chopped
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¼ cup chopped cilantro
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1 tablespoon smoked paprika
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2 medium limes, juiced
Directions
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Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
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Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
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Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.
Nutrition Facts (per serving)
174 | Calories |
1g | Fat |
39g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 174 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 946mg | 41% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 8g | 29% |
Total Sugars 9g | |
Protein 6g | 13% |
Vitamin C 45mg | 50% |
Calcium 85mg | 7% |
Iron 3mg | 14% |
Potassium 557mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.