Try this Black Bean and Roasted Tomato Soup recipe, or contribute your own.
Suggest a better descriptionThe roasted vegetables add great depth of flavor to this soup. Preheat oven to 350F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth. Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt. 4 Servings Per Serving: calories, 287; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 Bon App?tit March 1996 Cooking for Health Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (1962g) | ||
Recipe Makes: 1 | ||
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Calories: 1438 | ||
Calories from Fat: 90 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 1240.4mg | 43 % | |
Potassium 4939.9mg | 130 % | |
Total Carbohydrate 265.8g | 78 % | |
Dietary Fiber 91.3g | 365 % | |
Sugars, other 174.5g | ||
Protein 82.7g | 118 % | |
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: 1438
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