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Latin Black Bean Soup

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YIELD

6 servings

PREP

30 min

COOK

3 hrs

READY

3 hrs

Ingredients

1 237
8 1.9
CUPS L WATER
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
2 2
CLOVE CLOVE GARLIC
crushed
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML CUMIN
ground
6 173.4
OUNCES ML/G TOMATO PASTE
canned
3 45
TABLESPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML SOY SAUCE, TAMARI
low sodium
2 473
CUPS ML RICE
brown, cooked
¼ 59
CUP ML GREEN CHILI PEPPERS
chopped
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
2 3E+1
TABLESPOONS ML CORIANDER
fresh, chopped

Directions

Place beans and water in a large soup pot.

Bring to boil; cook for 2 minutes.

Remove from heat, cover, and let rest for about 45 minutes.

Return to heat.

Add onion, garlic, green pepper, oregano, and cumin.

Cover and let cook over low heat for 1½ hours.

Add tomato paste, vinegar, and tamari.

Cook an additional 30 minutes.

Add chilis, rice, hot sauce, and coriander.

Cook 10 minutes. Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 498g (17.6 oz)
Amount per Serving
Calories 378 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 244mg 10%
Total Carbohydrate 26g 26%
Dietary Fiber 11g 45%
Sugars g
Protein 27g
Vitamin A 12% Vitamin C 45%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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