Try this Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in a 6-8 quart pan over medium heat. Add onion and cook, stirring frequently, until golden brown (about 20 minutes). Add chicken broth. Add tomatoes, cumin, beans and green Tabasco. Mix well to break up refried beans. Remove half the mixture and puree with a blender. Return pureed portion to cooking pot. Taste and correct seasonings. Bring to a simmer and cook another six or seven minutes, stirring frequently, until soup begins to thicken and flavors are blended. Serve with one or more of the following condiments: shredded lowfat cheddar cheese, nonfat sour cream, cilantro sprigs, baked tortilla chips NOTES : We now use a hand-held blender to puree part of the soup. Remove and reserve about 4 cups of soup before pureeing with the hand blender, then return the unpureed portion to the soup pot and stir. Recipe by: Crane Walden Posted to MC-Recipe Digest V1 #676 by Crane Walden
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4 | ||
Calories from Fat: 4 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
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. |
Calories per serving: 4
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