Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon tomato puree
- 1/2 teaspoon oregano
- 1 (400 g) can chopped tomatoes
- 2 (400 g) cans red kidney beans, drained and rinsed
Directions
Heat the oil in a large saucepan, add the onions and garlic and cook for 4-5 minutes, until softened.
Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
Stir in the tomato puree, then the oregano.
Add the chopped tomatoes, kidney beans and 850 ml water.
Bring to the boil and simmer for 15-20 minutes.
Cool slightly then puree the soup in a food processor or blender until smooth.
Return to the pan and season to taste.
Reheat, ladle into bowls and serve with a little guacamole in the middle of each and Tabasco sauce for those who want it.
Category:Bolivian Recipes
Category:Bolivian Soups