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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2460g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1247
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