Low fat soup


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60mins.

Servings

bowl

Ingredients

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raw garlic 1 g
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red bell pepper 1 g
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onion 1 g
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celery 1 g
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tomato 1 g
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carrot 1 g
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black peppercorns 1 g
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bay leaf 1 g
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ground cumin 1 g
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dried oregano 1 g
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fresh cilantro 1 g
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dried black bean 1 g
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salt 1 g
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olive oil 1 g
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water 1 g
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Nutritional information (per 1 bowl)
124.7
calories
3.8 g
proteins
21.3 g
carbs
3.2 g
fats
4.5 g
salt
Allergens
celery
celery
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

1. Mince raw garlic. Dice tomato and carrot. Chop red bell pepper, onion and celery. Soak dried black bean.
2. In a pot, saute raw garlic, red bell pepper, onion, celery and carrot in olive oil over medium heat for 10 minutes.
3. Add salt, black peppercorns, bay leaf, water, ground cumin, tomato, dried oregano and fresh cilantro. Heat until it boils over medium heat.
4. Add dried black bean. Simmer for 2 hours over medium heat.
5. Discard bay leaf.
6. Ladle soup into a glass bowl.

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