Black Bean Soup

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* Exported from MasterCook *

 

Black Bean Soup

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 medium onion -- chopped

5 garlic cloves -- chopped

1 teaspoon ground cumin

3 cups black beans -- cooked

2 cups water

1/2 teaspoon chile powder

1/2 6 oz can tomatillo salsa

1 bay leaf

1 cup cilantro -- chopped

6 cilantro sprigs

 

Heat olive oil in large pot. Add onion, garlic, and cumin and saute for 2 to 3

minutes, until lightly browned and transparent.

 

Add cooked black beans, then 2 cups water.

 

Add chile powder, tomatillo salsa, bay leaf, and chopped cilantro. Simmer for

30 minutes, stirring occasionally.

 

Put mixture in food processor or mixer; blend thoroughly.

 

Pour back into pot, reheat to just below a simmer.

 

Garnish with cilantro sprig and serve hot with corn bread still warm from the

oven.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 416 Calories; 8g Fat (17.8% calories from

fat); 22g Protein; 66g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 19mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

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