Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 * Exported from MasterCook * Black Bean Soup (Slow Cooker Cooking) Recipe By :Slow Cooker Cooking, Lora Brody Serving Size : 8 Preparation Time :0:00 Categories : Slow Cooker Cooking Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Frijoles Negros (Black Beans) -- (page 14) 3 cups vegetable broth or Vegetable Stock (page 9) -- (to 4 cups) salt & freshly ground black pepper Tabasco sauce 1/4 cup sherry -- (to 1/3 cup) optional sour cream or plain yogurt fresh cilantro leaves Place the beans and their cooking liquid in a large saucepan, and then use an immersion blender to puree them until smooth. (Alternatively, puree the beans and their liquid in batches in a processor fitted with the metal blade or in a blender and transfer to the saucepan.) Add enough broth to thin the mixture to the consistency of a thick soup. Heat over medium heat until it simmers. Adjust the seasonings, adding salt, pepper, and Tabasco as desired. If you are adding the sherry, stir it in just before serving. Ladle into heated bowls, and top with a generous dollop of sour cream or yogurt and a few cilantro leaves. S(ISBN): " 0-688-17471-X " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 0g Fat (0.0% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: . Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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