Black Bean Soup Recipe

Black Bean Soup picture

Summary

Health IndexAverageCuisine
CourseDish
Main Ingredient

Ingredients

 Dried black beans1 Pound, washed
 Boiling water2 Quart
 Salt2 Tablespoon
 Garlic5 Clove (25 gm)
 Cumin1 1⁄2 Teaspoon
 Oregano1 1⁄2 Teaspoon
 White vinegar2 Tablespoon
 Olive oil10 Tablespoon
 Onions1⁄2 Pound, peeled and chopped
 Green peppers1⁄2 Pound, trimmed and chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3097 Calories from Fat 1407

% Daily Value*

Total Fat 160 g245.6%

Saturated Fat 22.9 g114.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 11781.6 mg490.9%

Total Carbohydrates 331 g110.3%

Dietary Fiber 81.2 g324.7%

Sugars 25.4 g

Protein 106 g212.3%

Vitamin A 29.2% Vitamin C 352.1%

Calcium 93.1% Iron 187%

*Based on a 2000 Calorie diet

Directions

Put beans into a large, heavy saucepot or dutch oven and add boiling water; boil rapidly 2 minutes.
Cover tightly, remove from heat, and set aside 1 hour.
Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft, about 2 hours.
Put the garlic, cumin, oregano, and vinegar into a mortar and crush to a paste.
Heat olive oil in a large skillet.
Mix in onion and green pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in the paste, then stir the skillet mixture into the beans.
Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl; set aside to marinate.
Add a soup spoon of rice mixture to each serving of soup.
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