Search
by Ingredient

Black Bean Soup(Rapp)

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by steveshunny

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

1 453.6
POUND G BLACK BEANS
soaked
8 1.9
CUPS L WATER
2 3E+1
TABLESPOONS ML SALT
1 237
CUP ML ONIONS
chopped
1 237
1 237
CUP ML CELERY
chopped
1 237
CUP ML CARROTS
chopped
8 1.2E+2
TABLESPOONS ML OLIVE OIL
6 6
EACH EACH GARLIC CLOVES
1 15
TABLESPOON ML CUMIN
4 2E+1
TEASPOONS ML WHITE VINEGAR
1 5
TEASPOON ML SOY SAUCE, TAMARI

Directions

Simmer beans in water until soft.

Sauté onions, pepper, celery andamp; carrots in olive oil til the onions turn golden brown.

Add garlic, cumin, vinegar andamp; soy sauce.

Cook, stirring for 3 minutes.

Drain about ½ cup water from beans andamp; add it to the sauté.

Cook over a low heat for 30 minutes.

Combine vegetables with beans.

Cook for another 30 minutes, adding more water if necessary.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 778g (27.4 oz)
Amount per Serving
Calories 446 55% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3634mg 151%
Total Carbohydrate 14g 14%
Dietary Fiber 13g 52%
Sugars g
Protein 25g
Vitamin A 113% Vitamin C 67%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
More health news

    Email this recipe