| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 30 |
oz |
Black beans |
| 2 |
c |
Chicken broth; fat free |
| 2 |
c |
Water |
| 1 |
|
Whole carrot; sliced |
| 1 |
|
Whole yellow onion; chopped |
| 1 |
|
Whole idaho potatoes; grated |
| 2 |
|
Stalks celery; chopped |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Cumin |
| 1/8 |
ts |
Cayenne |
| 2 |
tb |
Ons; fresh cilantro chopped |
| 1/3 |
c |
Fresh lemon juice |
|
|
Nonfat sour cream |
INSTRUCTIONS
GARNISH
In a large stock pot combine the beans, broth, water, carrot, onion,
potato, celery, oregano, cumin , cayenne and cilantro. Cook over medium
heat for 20 minutes.
Stir in the lemon juice just before serving.
Garnish with 1 tablespoon nonfat sour cream.
Per serving (excluding unknown items): 536 Calories; 2g Fat (4% calories
from fat); 32g Protein; 101g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Recipe by: Miss Daisy Cooks Light
Posted to MC-Recipe Digest V1 #987 by jrjet@mtco.com (Dot & Tim McChesney)
on Jan 6, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”