Black Bean Soup Recipe
Summary
Ingredients
| Onion | 1 Medium, chopped (1/2 Cup) | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Bacon slice | 1 , cut into pieces | |
| Chicken broth | 3 Cup (48 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Carrot | 1 Medium, chopped (1/2 Cup) | |
| Stalk celery | 1 Medium, chopped (1/2 Cup) | |
| Dried black beans | 4 Ounce | |
| Chopped parsley | 2 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Crushed red pepper | 1⁄4 Teaspoon | |
| Lemon wedges | 4 |
Nutrition Facts
Serving size
Calories 145 Calories from Fat 8
% Daily Value*
Total Fat 0.92 g1.4%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 0.43 mg0.14%
Sodium 487.2 mg20.3%
Total Carbohydrates 28 g9.2%
Dietary Fiber 6.9 g27.6%
Sugars 4.6 g
Protein 8 g16.7%
Vitamin A 66.3% Vitamin C 35.5%
Calcium 9.2% Iron 14.9%
*Based on a 2000 Calorie diet
Directions
2. Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.
3. Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.
Chef
