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Red and Black Eyed Bean Soup Recipe
|Vegetable stock/Water||6 Cup (96 tbs) (Vegetable Cooking Liquid)|
|Dried kidney beans||1 Cup (16 tbs)|
|Dried black eyed peas||1⁄2 Cup (8 tbs)|
|Sliced onion||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cubed potato||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1333 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3375.2 mg140.6%
Total Carbohydrates 260 g86.5%
Dietary Fiber 61.4 g245.7%
Sugars 22.4 g
Protein 72 g144.1%
Vitamin A 425.6% Vitamin C 152%
Calcium 47.1% Iron 148.2%
*Based on a 2000 Calorie diet
Cover, turn off heat, and let stand for two hours.
Stir in onion, garlic, thyme, and marjoram, and let simmer 1 1/2 to 2 hours or until beans are just tender.
Add potato, carrot, and celery (and tomato juice or more water if soup is too thick), and cook about 30 more minutes or until vegetables are tender.
The last minutes of cooking, add salt and pepper to taste.