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Black Bean Soup with Lime and Cumin – TypeFree Diabetes

Black Bean Soup with Lime and Cumin

Preparation Time: 30 minutes

Number of Servings:

Cups of Fruits and Vegetables Per Person:


  • 4 cups cooked black beans
  • 1 Tbsp olive oil
  • 1 Tbsp cumin
  • 1 cup chopped onions
  • 1 cup sliced carrots
  • 2 cloves garlic
  • 1/2 cup chopped red bell pepper
  • 4 cups low-sodium vegetable stock
  • 1/4 cup chopped chipotle chiles (or green chiles)
  • 1/4 cup plus 2 Tbsp lime juice


  1. Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat.
  2. Add cumin, chopped onions, carrots, garlic and bell pepper and cook slowly until
  3. Puree the beans with 4 cups stock in a blender or food processor.
  4. Add the vegetable mixture, 1/2 canned chipotle chiles, 1/4 cup plus 2 Tbsp lime
    juice, and salt to taste.
  5. Process until velvety smooth. If the soup is too thick, thin it with more stock.
  6. Garnish each serving with a slice of lime floating in the middle and a sprinkling
    of finely chopped cilantro.

Nutrition Facts

Serving Size:
1/6 of recipe

Amount Per Serving

Calories 220

Calories from Fat 30 % Daily Value (DV)*

Total Fat 3g 5%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 150mg 6%

Total Carbohydrate 37g 12%

Dietary Fiber 12g 48%

Sugars 4g

Protein 11g

Vitamin A 80%

Vitamin C 60%

Calcium 8%

Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Diabetic Exchange
** Fruit: 0 Vegetables: 1 Meat: 0 Milk: 0 Fat: 0 Carbs: 2 Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included. Source:
5 A Day for Better Health: cdc.gov


Author Admin

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