Southwest Black Bean Soup

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Southwest Black Bean Soup

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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2 cups dry black beans

1 tablespoon extra virgin olive oil -- (optional)

1 onion -- chopped

2 stalks celery -- minced

1 carrot -- diced

3 cloves garlic -- (to 4) minced

1 fresh green chile -- roasted, peeled & minced

1 tablespoon chili powder

1 tablespoon cumin powder

1 tablespoon minced fresh cilantro

salt free vegetable seasoning to taste

1 teaspoon tamari

juice of 2 limes or 1 lemon

juice of 1 orange with a little of the

orange pulp

 

Pick through the dry beans, discarding any rocks, shrivelled beans, etc. Soak

the beans in plenty of water overnight (preferably at least 8 hours). Pour off

the soaking water and cover the beans with fresh water about 1/2 inch above the

beans. Add the vegetables, chili powder, cumin, cilantro, and salt free

vegetable seasoning. Cook for 1 to 1 1/2 hours over medium heat or until the

beans are very tender. If using a crockpot, let cook all day.

 

Add the tamari, lime or lemon juice, and orange juice and pulp. Cook uncovered

about 30 more minutes. Garnish with a dollop of nonfat yogurt or sour cream and

a fresh cilantro leaf.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 44 Calories; 3g Fat (51.8% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 31mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Author's Note: This is my favorite version of black bean soup. The

orange juice and pulp really add a nice touch. As with any bean soup, a

crockpot can really make it a simple operation. This soup freezes wonderfully.

 

Although it's not absolutely necessary to soak the beans before cooking them, it

does help. First, it cuts down on the cooking time by quite a bit. Secondly,

it makes them more digestible. All beans except lentils and split peas should

be soaked.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0