Try this Black Bean Soup #2 recipe, or contribute your own.
Suggest a better descriptionAdd 3 cups water to dried beans and soak 6-8 hours or overnight. Bring to boil. Reduce heat & simmer covered until tender (1-1/2 to 2 hours). A half hour before end of cooking add red pepper. While beans cook, melt butter in large saucepot. Add onion, garlic, curry, tumeric. Saute until onion is soft. Add remaining 1 cup water, potatoes, carrots, parsnips and undrained can of tomatoes. Bring to boil. Cover and simmer until all vegetables are tender--about 25 minutes. Put cooked beans, vegetable mixture, and liquid from both through food mill into large saucepot. Add beef and chicken broth. Bring to boil and serve hot. TIME DOES NOT INCLUDE BEAN SOAK OVERNIGHT. From the
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 118 | ||
Calories from Fat: 71 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 57.3mg | 2 % | |
Potassium 140.1mg | 4 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 5.7g | ||
Protein 3.4g | 5 % | |
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: 118
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