Black Bean Soup with Sour Cream & Mango Salsa
Yield
1 potPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans, dried
|
|
| 1 | cup |
onions
diced |
|
| 1 | each |
carrots
diced |
|
| 2 | each |
celery stalks
diced |
|
| 3 | strips |
bacon
|
|
| 2 | cups |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
bay leaves
|
*
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans, dried
|
|
| 237 | ml |
onions
diced |
|
| 1 | each |
carrots
diced |
|
| 2 | each |
celery stalks
diced |
|
| 3 | strips |
bacon
|
|
| 473 | ml |
chicken broth
|
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | each |
bay leaves
|
*
|
| 15 | ml |
honey
|
|
Directions
Combine all the ingredients and add enough water to cover the beans.
Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked.
Add more water as required. Remove bay leaves and purée the soup in a blender.
Then pass the soup through a fine sieve to remove the skins of the beans.
