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Cajun Black Bean Soup















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 pound black beans, dried
1 ½ pounds ham hock
1 ½ quarts water
¼ cup onions
dried, minced
2 tablespoons paprika
½ teaspoon cayenne pepper
¼ cup green bell peppers
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon cumin


In large kettle, combine beans, ham hock and water.

Heat to boiling, reduce heat and simmer covered for 2 to 2½ hours.

Stir frequently and add more water if necessary to cover beans.

To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them.

Skins will pop open when beans are cooked. Remove ham hock.

Chop meat from bones, discarding fat and bones.

Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin.

Cover and simmer for 1 hour. Remove ¾ of soup and purée in blender or processor.

Stir purée back into remaining beans.

If necessary, add water or chicken broth to obtain desired thickness.

Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 4105% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 637mg 27%
Total Carbohydrate 26g 26%
Dietary Fiber 31g 124%
Sugars g
Protein 50g
Vitamin A 54% Vitamin C 21%
Calcium 20% Iron 63%
* based on a 2,000 calorie diet How is this calculated?


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