Black Bean Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Dried black beans1 Pound, quick-cooked until soft
 Water/Chicken stock8 Cup (128 tbs)
 Carrots2 , diced
 Celery stalks2 , diced
 Red onion1 Small, chopped
 Red bell pepper1 , diced
 Garlic4 Clove (20 gm), finely chopped or pressed
 Ginger slice1 , finely chopped (The Size Of A Quarter)
 Chili powder2 Teaspoon
 Ground cumin2 Teaspoon
 Bay leaves2
 Cayenne pepper1 Teaspoon
 Limes2
 Chopped fresh cilantro1 Tablespoon
 Chopped fresh basil1 Tablespoon
 Chopped scallions2
 Sour cream/Yogurt4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1922 Calories from Fat 202

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 31.2 mg

Sodium 354.2 mg14.8%

Total Carbohydrates 339 g113.2%

Dietary Fiber 85.9 g343.5%

Sugars 30.4 g

Protein 108 g215.2%

Vitamin A 646.9% Vitamin C 367.1%

Calcium 92.9% Iron 172.4%

*Based on a 2000 Calorie diet

Directions

1. Place all the ingredients (except the optional ones) in a heavy-bottomed 8-quart stockpot and bring to a gentle boil.
2. Reduce heat to low and cook, partially covered, for about 2-4 hours, depending upon consistency desired.
3. If you want a pureed soup or partially pureed soup, simply place at least half the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
4. Just prior to serving, squeeze the juice of 1/4 lime on each serving and garnish with cilantro, basil, scallions, and sour cream or yogurt.
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