Try this Caribbean Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often. Whisk in the Instant Black Beans and season with salt and Tabasco. Cover, turn off the heat, and let stand for 5 minutes. Stir well and reheat if necessary. Serve in soup bowls garnished with cilantro. NOTES : * or substitute one can of diced tomatoes plus 1 chopped jalapeno Recipe by: Lorna Sass Short Cut Vegetarian
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 41mg | 1 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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