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Black Bean Soup #1

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Submitted by shelleybubbles

YIELD

6 servings

PREP

?

COOK

?

READY

4 hrs

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
chopped with leaves
3 7.1E+2
CUPS ML BROWN RICE
uncooked
½ 2.5
TEASPOON ML CAYENNE PEPPER
1 15
TABLESPOON ML VEGETABLE SALT *
4 2E+1
TEASPOONS ML CUMIN
ground
¼ 59
CUP ML WHITE WINE *
1 237
CUP ML SHERRY *
6 6
QUARTS QUARTS CHICKEN BROTH *

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

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Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 1122 34% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 1687mg 70%
Total Carbohydrate 45g 45%
Dietary Fiber 20g 80%
Sugars g
Protein 102g
Vitamin A 6% Vitamin C 27%
Calcium 16% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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