Black Bean Soup with Red Peppers and Corn

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Leave off the garnish to make it vegan-

 

 

* Exported from MasterCook *

 

Black Bean Soup with Red Peppers and Corn

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried black beans -- soaked overnight or use quick-soak

method

8 cups water

2 onions -- chopped

2 carrots -- chopped

3 garlic cloves -- halved

2 bay leaves

1 red bell pepper -- diced

2 cups fresh or frozen corn kernels

1/4 cup dry sherry

Salt and freshly ground black pepper

Sour cream or mashed hard-cooked egg -- optional

 

YIELD: 6 To 8 SERVINGS

The sherry echoes the sweetness of the carrots, peppers, and corn and smoothes

all the rough edges from this lovely soup.

 

Drain the beans. Combine the beans in a large soup pot with the 8 cups fresh

water, onions, carrots, garlic, and bay leaves. Bring to a boil, then skim off

any foam that rises to the top. Reduce the heat, cover, and simmer until the

beans are very tender, about 2 hours. Remove the bay leaves and discard; puree

the soup in a blender.

 

Return the soup to the pot and bring to a boil. Again, skim off any foam that

rises to the top. Add the red pepper, corn, and sherry. Season generously with

salt and pepper and heat through.

 

If desired, serve with a dollop of sour cream or a spoonful of hardcooked egg on

top.

 

Calories 315 * Protein 17 gm * Fat 1 gm * Percent of calories from fat 3%

Cholesterol 0 mg * Dietary fiber 13 gm * Sodium 26 mg * Calcium 109 mg

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 264 Calories; 1g Fat (3.7% calories from

fat); 15g Protein; 48g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 24mg

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

 

 

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