REC: Black Bean Soup

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Title: Black Bean Soup

Categories: Soups,Vegetarian,Appetizers

Yield: 6 Servings

 

1 lb Black beans,soaked

8 c Water

2 T Salt

1 c Onion,chopped

1 c Green pepper,chopped

1 c Celery,chopped

1 c Carrots,chopped

8 T Olive oil

6 Garlic cloves

1 T Cumin

4 t White vinegar

1 t Soy sauce

 

Simmer beans in water till soft.

 

Saute onions, pepper, celery & carrots in olive oil til the onions turn golden

brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

 

Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat

for 30 minutes.

 

Combine vegetables with beans. Cook for another 30 minutes, adding more water

if necessary.

 

 

Per Serving: 297 Cal (55% from Fat, 10% from Protein, 34% from Carb); 8

g Protein; 19 g Tot Fat; 3 g Sat Fat; 13 g Mono Fat; 26 g Carb; 9 g

Fiber; 64 mg Calcium; 3 mg Iron; 121 mg Sodium; 0 mg Cholesterol

 

 

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