Caldo de Frijol
Caldo de Frijol is a comforting and hearty bean soup, typically made with pinto or black beans, simmered with aromatics like onion, garlic, and often tomatoes, and seasoned with herbs like cilantro or epazote. It is a staple dish found throughout Mexico and many parts of Latin America, often served as a main course or a nourishing first course.
🍽️ Nutrition at a glance
This soup is a good source of plant-based protein and dietary fiber, making it filling and nutritious. It is generally low in fat and provides essential minerals like iron and magnesium, with a typical serving containing roughly 150-250 calories, depending on the recipe.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 10 g |
| Carbs | 28 g |
| Fat | 3 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Potassium | 450 mg |
| Iron | 3.0 mg |
| Magnesium | 60 mg |
| Phosphorus | 140 mg |
| Folate | 120 mcg |
| Thiamin (B1) | 0.2 mg |
| Zinc | 1.5 mg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Caldo de Frijol is a testament to the importance of beans as a foundational food in Latin American cuisine, often forming the basis of a complete protein when paired with corn tortillas or rice. Nutritionally, its high fiber content supports digestive health, and it is a classic example of a simple, affordable, and deeply satisfying meal.
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AI estimate may be inaccurate · Terms