Try this Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionSimmer beans in water till soft. Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes. Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary. Joel Rapp, "Mother Natures Vegetarian Feasts"
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 86 | ||
Calories from Fat: 45 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.9mg | 1 % | |
Potassium 186.4mg | 5 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.7g | ||
Protein 1.6g | 2 % | |
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: 86
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