Black Bean Soup

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* 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

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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.

 

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