Black Bean Soup Recipe

Summary

Cooking Time4 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Dry black beans1 Pound, rinsed and soak overnight in water
 Water8 Cup (128 tbs)
 Onion1 Large, finely chopped to make 1 cup
 Carrots2 Medium, finely chopped to make 1 cup
 Garlic2 Clove (10 gm), minced
 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned tomatoes16 Ounce, cut up (1 Can)
 Worcestershire sauce2 Tablespoon
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Hard-cooked eggs2 , sliced

Nutrition Facts

Serving size

Calories 622 Calories from Fat 145

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 8.7 g43.3%

Trans Fat 0 g

Cholesterol 151.1 mg50.4%

Sodium 1262.1 mg52.6%

Total Carbohydrates 92 g30.7%

Dietary Fiber 21.7 g86.8%

Sugars 8.3 g

Protein 31 g62.8%

Vitamin A 128.6% Vitamin C 33.1%

Calcium 23.9% Iron 46.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In large saucepan combine beans and water, bring the mixture to boil; reduce heat and simmer 2 minutes.
2. Remove from heat and cover and let it stand for about 1 hour but do not drain.
3. In a saucepan cook onion, carrots, and garlic in butter or margarine till onion is tender and translucent,
4. Stir in beans and liquid, un-drained tomatoes, Worcestershire, salt, pepper, and bay leaf; cover and simmer for about 3 hours or till beans are done.
5. Remove and discard bay leaf.

SERVING
6. Mash beans slightly before arranging into individual serving bowl.
7. Top with egg slices and serve hot.
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