Cooking Light Vegetarian -- Black Bean Soup

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Yet another Black Bean Soup recipe:

 

 

* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By :Cooking Light Low Fat Ways to Cook Vegetarian

Serving Size : 3 Preparation Time :0:00

Categories : Cooking Light Low Fat Ways

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups dried black beans

10 cups water

1 teaspoon salt

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

1 cup sliced carrot

2 teaspoons dried whole basil

2 teaspoons dried whole oregano

1 teaspoon black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 cloves garlic -- minced

1 bay leaf

29 ounces no-salt-added whole tomatoes -- undrained and chopped

11 ounces vacuum-packed white corn

8 ounces no-salt-added tomato sauce

 

Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water

and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let

stand 1 hour. (Do not drain beans).

 

Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover,

reduce heat, and simmer 1-1/2 hours or until beans are tender.

 

Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat,

and simmer, uncovered, 30 minutes. Discard bay leaf.

 

(serving size: 1-1/2 cups)

 

S(ISBN):

" 0-8487-2206-X "

Copyright:

" 1996, Oxmoor House "

Yield:

" 4 1/2 quarts "

 

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Per serving: 875 Calories (kcal); 4g Total Fat; (4% calories from fat); 50g

Protein; 171g Carbohydrate; 0mg Cholesterol; 1504mg Sodium

Food Exchanges: 9 Grain(Starch); 2 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5524 1506