Guest guest Posted August 29, 2000 Report Share Posted August 29, 2000 * Exported from MasterCook * Black Soybean Soup Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 oz cans black soybeans -- drained and rinsed 8 ounces russet potatoes -- peeled and cut into small cubes 1/2 cup chopped onion 1/2 cup chopped celery 1 garlic clove -- minced 2 14.5 oz cans vegetable broth dash hot pepper sauce 1 tablespoon red miso dissolved in 2 tablespoons hot water 2 tablespoons dry sherry (optional) Combine all ingredients except miso and sherry in a large saucepan. Bring to a boil over medium heat. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes. Process soup in batches in a food processor until smooth. Return soup to saucepan and stir in miso mixture and sherry, if using. Heat until hot. Makes 4 to 6 cups. Description: " The pleasing flavor of miso adds an Asian touch to this Caribbean-style soup. " - - - - - - - - - - - - - - - - - - - Per serving: 192 Calories (kcal); 3g Total Fat; (15% calories from fat); 7g Protein; 35g Carbohydrate; 2mg Cholesterol; 1376mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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