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Name: Friday's black bean soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoon Vegetable oil; 3/4 cup white onions dices; 3/4 cup celery diced; 1/2 cup carrot diced; 1/4 cup green Bell pepper diced; 2 tablespoon garlic minced; 4 cans Black beans; 2 tablespoon apple cider vinegar; 2 tablespoon chilli powder; 1/2 teaspoon Cayenne pepper; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon hickory liquid smoke

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INGREDIENTS

2 tablespoon Vegetable oil
3/4 cup white onions ; dices
3/4 cup celery ; diced
1/2 cup carrot ; diced
1/4 cup green Bell pepper ; diced
2 tablespoon garlic ; minced
4 cans Black beans
2 tablespoon apple cider vinegar
2 tablespoon chilli powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke

INSTRUCTIONS

1 heat 2 tablespoons of oil in a large saucepan over medium/low heat

2 add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly for 15 minutes

3 keep the heat low enough that the veggies don't brown and be careful not to burn the garlic

4 while you cook the veggies, pour the canned beans into a strainer and rinse them under cold water

5 measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock

6puree on high speed until smooth

NOTES

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 6 Servings

Calories: 258
Calories from Fat: 43 (17%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 399mg		14 %
Potassium 688.7mg		18 %
Total Carbohydrate 41.6g		12 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 26.7g
Protein 14.3g		20 %
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: 258

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