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Black Bean Soup Recipe
|Dry black beans||1 Cup (16 tbs)|
|Beef broth||1 1⁄4 Cup (20 tbs)|
|Green pepper||1⁄2 Small, cut up|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin seed||1⁄2 Teaspoon|
|Chopped pepperoni||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , sieved|
|Dairy sour cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Calories 303 Calories from Fat 87
% Daily Value*
Total Fat 10 g15%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 79.7 mg
Sodium 720.3 mg30%
Total Carbohydrates 37 g12.3%
Dietary Fiber 8.7 g34.9%
Sugars 2.1 g
Protein 18 g36%
Vitamin A 4% Vitamin C 13.4%
Calcium 10.3% Iron 18.7%
*Based on a 2000 Calorie diet
Bring to boiling; simmer 2 minutes.
Remove from heat; let stand 1 hour.
Bring beans back to boiling.
Simmer beans 3 to 3 1/2 hours.
Drain beans, reserving liquid.
In a blender container combine beans, beef broth, green pepper, garlic, salt, and cumin.
Cover; blend till smooth (or mash and put through sieve).
Place in a saucepan; add enough of reserved liquid to make of desired consistency, about 1 1/4 to 1 1/2 cups (it should be like split pea soup).
Stir in pepperoni and cook over low heat for 15 minutes, stirring frequently.
Serve garnished with sieved hard-cooked egg and a dollop of sour cream.