Black Bean Soup with Cumin

12 hours Prep: 8 hours Cook: 4 hours

193 calories per serving view nutrition facts

5 Servings suggest servings

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Ingredients

1	cup	black beans	soaked
7	cups	broth	chicken, beef or vegetable
1/4	teaspoon	black pepper	freshly ground, or to taste
1	tablespoon	vegetable oil
1/4	teaspoon	salt	if desired
1	cup	onion	minced
1	each	egg	chopped
1	teaspoon	garlic clove	minced
1/4	cup	celery	diced
1	each	egg white	and scallions
1/2	cup	carrots	finely diced
3/4	teaspoon	cumin seeds	crushed, for garnish

Directions

Serve hot.

Soak the beans by:

Placing the washed beans in a bowl.

Cover them with cold water.

Let them soak overnight or for at least 8 hours.

Or: Placing the washed beans in a saucepan.

Add 4 cups water.

Bring the beans to a boil.

Boil for 2 minutes.

Turn off the heat.

Let the beans stand for 1 hour.

Drain.

Add the broth.

Bring to a boil.

Reduce the heat to low.

Partially cover the pan.

Simmer for 2 to 3 hours or until thoroughly cooked.

Heat the oil in a heavy skillet.

Add the onion and garlic.

Cook, stirring, over a low heat, until transparent.

Add the celery and carrots.

Cook, stirring, for a few minutes longer.

Add to the beans.

Season with cumin, pepper and salt.

Simmer for another 30 minutes.

Puree in a blender, food processor or food mill.

Garnish with chopped egg and minced scallions.

Serve hot.

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Nutrition Facts

Serving Size 548g

Amount per Serving

Calories 193 32% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 1540mg	64%
Total Carbohydrate 18.0g	6%
Dietary Fiber 5.0g	20%
Sugars 4.0g
Protein 15.0g	29%

Vitamin A	56%		Vitamin C	7%
Calcium	6%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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