Soak the black beans in the 6 cups of water overnight in a large pot. Drain the soaking water and refill soup pot with the 7 cups of ff chicken broth(you can also use vegetable broth) the add and cook for 2-2 1/2 hours until beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple cider vinegar to taste for a sharper flavor. Salt & pepper to taste. Now I have not tried this yet but I think that I would add the tomatoes after the beans were soft. Then remove the bay leaves and blend soup in food processor or blender. Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 T of nonfat sour cream & 1/2 teaspoon chives or green onion tops. Nutrition (per serving): 226 calories, Total Fat 2 g (10% of calories) Source: Simply Vegetarian! Page(s): 30, Date Published: 1989 Crystal Clarity Publishers 14618 Tyler Foote Rd. Nevada City, Ca 95959 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (944g)|
|Recipe Makes: 6|
|Calories from Fat: 69 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 16.8mg||5 %|
|Sodium 832.8mg||29 %|
|Potassium 1323.3mg||35 %|
|Total Carbohydrate 56.7g||17 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 44.7g|
|Protein 25.5g||36 %|
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Calories per serving: 410
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