Black Bean Soup

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* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By :Cooking Light, Mar/Apr 1993, page 106

Serving Size : 3 Preparation Time :0:05

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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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.

Yield: 4-1/2 quarts (serving size: 1-1/2 cups).

 

 

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NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fat

soup. It freezes well and goes great with cornbread.

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