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Name: El Torito's Black Bean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 12 oz Dried black beans; 8 cups Chicken or vegetable stock; 2 tsp Olive oil; 1 Finely chopped onions; 1 cup Carrots chopped; 1 cup Celery chopped; 2 cloves Garlic minced; 2 tsp Dried oregano; 1 tsp Dried thyme; 1 Bay leaf; 1/2 tsp Cayenne pepper; 3 tbsp Fresh lime juice; Fresh Cilantro

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INGREDIENTS

12 oz Dried black beans
8 cups Chicken or vegetable stock
2 tsp Olive oil
1 Finely chopped onions
1 cup Carrots ; chopped
1 cup Celery chopped
2 cloves Garlic ; minced
2 tsp Dried oregano
1 tsp Dried thyme
1 Bay leaf
1/2 tsp Cayenne pepper
3 tbsp Fresh lime juice
Fresh Cilantro

Servings

INSTRUCTIONS

Rinse and sort through black beans, discarding any that are shriveled or discolored. Place bean in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling.

Meanwhile, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.

NOTES

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El Torito's Black Bean Soup

12 oz Dried black beans
8 cups Chicken or vegetable stock
2 tsp Olive oil
1 Finely chopped onions
1 cup Carrots chopped
1 cup Celery chopped
2 cloves Garlic minced
2 tsp Dried oregano
1 tsp Dried thyme
1 Bay leaf
1/2 tsp Cayenne pepper
3 tbsp Fresh lime juice
 Fresh Cilantro

Rinse and sort through black beans, discarding any that are shriveled or discolored.  Place bean in a large stockpot.  Cover beans with water and refrigerate to soak overnight.  Drain beans and return to stockpot.  Add stock and heat to boiling.

Meanwhile, heat olive oil over medium-high heat in a large skillet.  Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes.  Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.  Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to desired thickness.  Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.  Add salt and pepper to taste and serve.

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Nutrition

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Serving Size: 1 Serving (2460g)
Recipe Makes: 1 Servings

Calories: 1247
Calories from Fat: 253 (20%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 5.6g
Cholesterol 57.6mg		18 %
Sodium 2868.6mg		99 %
Potassium 3842.1mg		101 %
Total Carbohydrate 168.4g		50 %
	Dietary Fiber 35.3g	141 %
	Sugars, other 133.1g
Protein 81.1g		116 %
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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Calories per serving: 1247

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