Black Bean and Corn Soup
Recipe Summary:
- Preparation Time: 6 hours
- Number of Servings: 8
- Cups of Fruits and Vegetables Per Person: 1
Ingredients:
- 15 oz can black beans, drained and rinsed
- 14½ oz can low sodium Mexican stewed tomatoes, undrained
- 14½ oz can low sodium diced tomatoes, undrained
- 11 oz can whole kernel corn, drained
- 4 green onions, sliced
- 1 small green pepper, sliced
- 4 ribs celery, diced
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 1 garlic clove, minced
Directions: Combine all ingredients in slow cooker. Cover and cook on HIGH for 5-6 hours.
Nutrition Facts:
- Serving Size 1/8 of recipe
- Amount Per Serving:
- Calories: 120
- Calories from Fat: 15 %
- Daily Value (DV)*
- Total Fat: 2g/2%
- Saturated Fat: 0g/0%
- Trans Fat: 0g/0%
- Cholesterol: 0mg/0%
- Sodium: 480mg/20%
- Total Carbohydrate: 23g/8%
- Dietary Fiber: 7g/28%
- Sugars: 7g
- Protein: 6g
- Vitamin A: 30%
- Vitamin C: 45%
- Calcium: 6%
- Iron: 15%
* Percent Daily Values are based on a 2,000 calorie diet.
Diabetic Exchange**
- Fruit: 0
- Vegetables: 2
- Meat: 0
- Milk: 0
- Fat: 0
- Carbs: 1
- 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.
Recipe Courtesy of Centers for Disease Control and Prevention
