Try this Latin Black Bean Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: McDougall Plan Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot. HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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Serving Size: 1 Serving (759g) | ||
Recipe Makes: 6 | ||
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Calories: 691 | ||
Calories from Fat: 40 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3450.1mg | 119 % | |
Potassium 4758.6mg | 125 % | |
Total Carbohydrate 150.3g | 44 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 126.2g | ||
Protein 28.1g | 40 % | |
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: 691
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