Try this Cuban Black Bean Soup with Marinated Rice (Light) recipe, or contribute your own.
Suggest a better descriptionSort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours. Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender. Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally. Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving). Marinated Rice: Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours. Protein 10.8, Fat 1.4 (Saturated Fat 0.3), Carb 35.6, Fiber 7.2, Chol 0, Sodium 183 Posted to MM-Recipes Digest V5 #021 by Hank & Anne Reintges
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 119 | ||
Calories from Fat: 8 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 299.6mg | 8 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 15.9g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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