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Black Bean Soup

By Cole :: October 24, 2004 @ 11:41 AM

•3 Cups Black beans -- sorted and rins
•6 Cups water
•7 Cups Vegetable Stock
•1 Can Diced tomatoes (no salt preferred)
•2 Stalks chopped celery
•1 Carrot - chopped
•1 Onion - chopped
•4 Cloves of Garlic (minimum)
•2 Bay leaves
•1 Tsp Basil
•1 Tsp Oregano
•1 1/2 TB Lemon juice
•6 TB Dry Sherry
•2 Cups Corn (optional)

Soak the black beans in the 6 cups of water overnight in a large pot. Drain the soaking water and refill soup pot with the 7 cups of ff vegetable broth the add and cook for 2-2 1/2 hours until beans are soft (remove half the amount of beans and reserve for purrering then add tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, lemon juice, and sherry. Return purrered portion.

Nutrition (per serving): 226 calories, Total Fat 2 g (10% of calories) Serves 6

Notes: Makes a better topping for rice then a soup.

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