| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Eggs | Celebrity, Chowders, Soups, Stews, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Black beans, soaked |
| 7 | c | Broth, chicken beef or |
| vegetable | ||
| 1 | T | Vegetable oil |
| 1 | Onion, minced 1 cup | |
| 1 | Clove garlic, minced | |
| 1/4 | c | Celery, diced |
| 1/2 | c | Carrots, finely diced |
| 3/4 | t | Crushed cumin seed, or to |
| taste | ||
| 1/4 | t | Freshly ground black pepper |
| 1/4 | t | Salt, if desired |
| 1 | Chopped hard-boiled egg or | |
| egg white |
INSTRUCTIONS
The cumin gives this black bean soup a distinctive and, my tasters said, appealing flavor. Preparation tip: For peak flavor, I use whole toasted cumin seed crushed in a mortar with a pestle. You may also use ground cumin. This soup freezes well (before the garnish is added). ... This soup could also be used as the main dish of a light meal, perhaps topped with a generous dollop of plain low-fat yogurt. To soak the beans, place the washed beans in a bowl, cover them with cold water, and let them soak overnight or for at least 8 hours. Or place the washed beans in a saucepan, add 4 cups water, bring the beans to a boil, boil them for 2 minutes, turn off the heat, and let the beans stand for 1 hour. Drain the soaked beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked. In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over a low heat, until they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans. Season soup with cumin, pepper, and salt, if desired, and simmer the soup for another 30 minutes. Puree the soup in a blender, food processor, or food mill. Serve the soup hot, garnished with chopped egg and minced scallions. Makes 4 to 6 servings. Posted by Kyosho Connick. Courtesy of Fred Peters, converted by MC_Buster and Badams. Recipe by: Jane Brody's Good Food Book Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25, 1998
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 53mg
Sodium: 241.7mg
Potassium: 322.7mg
Carbohydrates: 15.1g
Fiber: 4.1g
Sugar: 2.7g
Protein: 6.6g