Try this Black Bean Soup with Cumin recipe, or contribute your own.
Suggest a better description1) Soak the beans for at least 8 hours 2) Drain the beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hourse or until the beans are thouroughly cooked 3) In a non-stick skillet, heat some water, and saute the onion and garlic over low heat until transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans. 4) Season the soup with cumin and pepper, and simmer for another 30 minutes 5) Puree the soup in a blender, food processor, or food mill. Serve the soup hot. Posted By jerryg@gallant.apple.com On rec.food.recipes or rec.food.cooking
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Serving Size: 1 Serving (1705g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 81 | ||
Calories from Fat: 38 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5293.7mg | 183 % | |
Potassium 179.5mg | 5 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 6.9g | ||
Protein 5.3g | 8 % | |
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: 81
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