Nutritional Info

Nutrition Facts

Serving Size 1 (286g)

Calories 425
Calories from Fat 90 (21%)
Amount Per Serving %DIV
Total Fat 10g 15%
Saturated Fat 3.1g 16%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 150.9mg 50%
Sodium 585.5mg 25%
Potassium 671.6mg 14%
Total Carbohydrate 29g 10%
Dietary Fiber 2.8g 11%
Sugars 6.2g
Protein 51.5g 103%

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Recipe Description
Some soups can be made with canned beans, but this one should start with dried so the flavors cook into the beans. Serve chilled in the summer and piping hot in the winter.
Prep time
4 hr 15 min
Cook time
1 hr 50 min
Ready In
6 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  dried black beans, rinsed and picked over
8 Cup(c)  water
2   bay leaves
2   ribs celery, chopped
1   carrots, chopped
6 Cup(c)  onions, chopped
2 Clove(clv)  garlic, minced
1   limes, juiced
5 1/2 Tablespoon(T)  coriander, ground
1 Teaspoon(t)  kosher saltr
5 1/2 Tablespoon(T)  oregano, dried
1 Teaspoon(t)  tabasco sauce
1/4 Teaspoon(t)  cayenne pepper
2 Teaspoon(t)  cumin, ground
2 Tablespoon(T)  fresh parsley, chopped
1/4 Cup(c)  plain nonfat yogurt

Preparation

Wash the beans. Soak them for at least 4 hours, or up to a day in plenty of water to cover by several inches. Drain the beans from the soaking liquid and put them in a large, heavy pot. Add the 8 cups of water or broth, bay leaves, celery, carrots, onions and garlic. Bring to a boil, reduce to a simmer, cover, and cook for 1 hour. Add the lime juice, coriander, salt, oregano, Tabasco, cayenne, cumin and parsley, and simmer for 45 minutes longer, or until the beans are very soft. At this stage, half of the soup can be pureed, if desired. Garnish with a spoonful of non fat yogurt and sliced green scallions, if desired.

Additional notes

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