Search
by Ingredient

Black Bean Soup#1

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by brigid

Ingredients

2 907.2
POUNDS G BLACK BEANS
½ 118
CUP ML SUNFLOWER OIL
½ 226.8
POUND G BACON
½ 226.8
POUND G HAM
diced
8 8
EACH EACH ONIONS
chopped
7 7
CLOVES CLOVES GARLIC
peeled and minced
7 7
EACH EACH CELERY STALKS
with leaves
3 7.1E+2
CUPS ML BROWN RICE
uncooked
½ 2.5
TEASPOON ML CAYENNE PEPPER
1 15
TABLESPOON ML SEASONED SALT
vegetable
4 2E+1
TEASPOONS ML CUMIN
ground
¼ 59
CUP ML WHITE WINE *
1 237
CUP ML SHERRY *
6 6
QUARTS QUARTS CHICKEN BROTH
or 3 bouillon cubes and water *

Directions

Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.

Pour oil into large soup pot.

Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes.

Add beans, rice, seasonings, and broth to soup pot.

Bring to boil; reduce heat, cover and simmer 2½ to 3 hours.

Let soup cool; put through a blender a little at a time until smooth.

Return to soup pot; reheat on low about 45 minutes, adding wine andsherry.

Ladle into bowls.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 819g (28.9 oz)
Amount per Serving
Calories 1683 34% from fat
 % Daily Value *
Total Fat 63g 98%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 4275mg 178%
Total Carbohydrate 68g 68%
Dietary Fiber 30g 120%
Sugars g
Protein 153g
Vitamin A 9% Vitamin C 41%
Calcium 24% Iron 62%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

    Email this recipe