Cuban Black Bean Soup with Marinated Rice (Light)

Cuban Black Bean Soup with Marinated Rice (Light) Ingredients

1 lb Dried black beans	2 2 - 4 drops of hot sauce
9 c Water	MARINATED RICE
2 Cloves garlic, crushed	2/3 c Cooked brown rice
3/4 ts Salt	1/2 c Finely chopped tomato
1 1/2 c Finely chopped green pepper	1/4 c Chopped green onion
2 tb Lemon juice	2 ts Lemon juice
1 1/2 ts Ground cumin	1 ts Olive oil
3 Cloves garlic, crushed

Instructions for Cuban Black Bean Soup with Marinated Rice (Light)

Sort 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 on Jan 21, 1998

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black Beans	Brown Rice	Cumin	Garlic
Lemon	Olive Oil	Onion	Rice
Salt	Tomato

Low-cal Soups Bean Olive oil Garlic Onion Rice Green Onion Tomato Lemon Lunch

for flavor and categorization

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