Try this Black Bean Soup #1 recipe, or contribute your own.
Suggest a better descriptionSort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover and let stand 1 hour. (Do not drain beans). Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, and simmer 1-1/2 hours or until beans are tender. Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2 quarts (serving size: 1-1/2 cups). NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa= t Recipe by: Cooking Light, Mar/Apr 1993, page 106 Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 849 | ||
Calories from Fat: 35 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 51.8mg | 2 % | |
Potassium 3903.1mg | 103 % | |
Total Carbohydrate 158.2g | 47 % | |
Dietary Fiber 38.6g | 154 % | |
Sugars, other 119.7g | ||
Protein 51.3g | 73 % | |
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: 849
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