4 Serves
78 Mins
12 g
39 g
3 g
Heat the olive oil in a large stock pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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Vitamin K
23 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
1076 µg / 400 µgCalcium
434 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
546 mg / 420 mgPhosphorus
1026 mg / 1,250 mgPotassium
4081 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
10 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the black beans and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup to allow the flavors to meld and the beans to soften.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
Ethiopian Yirgacheffe Coffee Beans
Black Beans
Vegetable Broth
Black Pepper
Salt
Vitamin A
34 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
1076 µg / 400 µgCalcium
434 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
546 mg / 420 mgPhosphorus
1026 mg / 1,250 mgPotassium
4081 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
10 mg / 11 mgCopper
3 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g