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4 Serves
78 Mins
28 g
85 g
9 g
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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VietnameseVitamin K
56 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
554 µg / 400 µgCalcium
187 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
219 mg / 420 mgPhosphorus
460 mg / 1,250 mgPotassium
2014 mg / 4,700 mgSodium
1325 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
20 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until translucent.
Add the black beans and vegetable broth to the pot, bringing the mixture to a gentle simmer.
Season the soup with salt and pepper to taste, then stir in fresh chopped cilantro before serving hot.
Olive Oil
Black Beans
Vegetable Broth
Black Pepper
Salt
Cilantro
Vitamin A
84 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
56 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
554 µg / 400 µgCalcium
187 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
219 mg / 420 mgPhosphorus
460 mg / 1,250 mgPotassium
2014 mg / 4,700 mgSodium
Fiber
20 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25
g46
g17
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Yemeni
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g