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Black Bean Soup #2

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Submitted by likethewind

YIELD

6 servings

PREP

?

COOK

?

READY

3 hrs

Ingredients

1 453.6
POUND G BLACK BEANS
2 2
EACH EACH HAM HOCK *
8 1.9
CUPS L WATER
2 1E+1
TEASPOONS ML CELERY SALT
2 473
CUPS ML CHICKEN BROTH
1 ½ 23
TABLESPOONS ML OLIVE OIL
1 ½ 355
CUPS ML GREEN BELL PEPPERS
cored, seeded, finely chopped
1 ½ 355
CUPS ML ONIONS
finely chopped
1 ½ 23
TABLESPOONS ML GARLIC
finely minced
1 5
TEASPOON ML CUMIN
ground
19 549.1
OUNCES ML/G TOMATOES, CANNED
diced with juice (about 2 1/2 cups)
¼ 59
2 3E+1
TABLESPOONS ML CORIANDER
finely chopped fresh, optional
1 1
EACH EACH EGGS
sieved hard cooked

Directions

Place beans, bacon or ham hocks, water and celery salt in heavy kettle.

Bring to boil; cover and simmer about 2½ hours or until beans are thoroughly tender.

Remove bacon or ham hocks; set aside.

Drain beans and reserve along with meat and cooking liquid.

There should be about 6 cups of beans and 4 cups of liquid.

Add enough broth to make 6 cups liquid.

Combine the beans with liquid in large bowl.

Heat oil in heavy kettle; add peppers, onions, garlic and cumin.

Cook, stirring, until onions are wilted.

Add tomatoes and vinegar. Let simmer about 15 minutes.

Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks.

Chop ham; set aside. Add bean mixture to cooked tomato mixture.

Add chopped meat and coriander.

Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 217 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 1065mg 44%
Total Carbohydrate 11g 11%
Dietary Fiber 10g 39%
Sugars g
Protein 23g
Vitamin A 6% Vitamin C 72%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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