Flavors of the Southwest--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): " " Copyright: " 1998 "

 

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.

 

 

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