Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 * Exported from MasterCook * Black Bean Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 75 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups vegetable broth -- divided 1 large onion -- chopped 3 cloves garlic -- minced 15 ounces canned tomato sauce 1/4 teaspoon ground thyme 1/4 teaspoon ground cumin 2 teaspoons Cajun seasoning 2 cans black beans -- drained (15 ounces each) Serving Size: 4 In a large saucepan over moderate heat, heat 1/4 cup of the vegetable broth, add the onion and garlic and cook, uncovered, until he onion is soft. Stir in the spices and cook for 1 to 2 minutes, stirring continuously. Place 1 can of black beans in a blender or food processor and purée for 30 seconds. Add the bean purée, the remaining beans, and the remaining vegetable broth to the saucepan, bring to a boil, reduce the heat to low and cook, uncovered, about 30 minutes. Add tomato sauce, continue to simmer the soup 10 to 15 minutes. Nutritional analysis: Calories 100, Fat 0, Cholesterol 0, Carbohydrate 20, Protein 7, Sodium 380. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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