black bean soup
soak black beans overnight
in large sauce pan, add beans, and water. bring to boil then summer for 1 hour on low or until soft.
in another large pan, heat olive oil or butter over med heat. add onions,cook until lightly browned, abot 15 minutes. add the garlic, cumin, and salt. cook and stir constantly, about 3 minutes.
stir in black beans and their liquid and mix well.
Pour in veggie stock.
turn up heat and bring to a bil.
reduce to a simmer and cook an additional 30 minutes.
Transfer to blender and puree until smooth (in batches), pulsing on and off.
garnish with creme fraiche, sour cream or fage yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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