Brenda's Black Bean Soup
Yield
2 servingsPrep
30 minCook
120 minReady
150 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
black beans
dried |
|
| 2 | each |
ham hock
|
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | whole |
oranges
sour |
*
|
| 1 | tablespoon |
vinegar
|
|
| ½ | cup |
margarine
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
black beans
dried |
|
| 2 | each |
ham hock
|
*
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | small |
onions
chopped |
|
| 1 | whole |
oranges
sour |
*
|
| 15 | ml |
vinegar
|
|
| 118 | ml |
margarine
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put your beans in a soup pot and cover with water.
Boil, take off the fire and let sit til cool.
Cook onions and bell peppers in ½ the oleo until limp.
Add them and the ham hocks and orange to the cooled beans; cover charitably with water.
Simmer until beans is soft (1 to 2 hours).
Fish out the orange right now, before it gets tore up.
With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans.
