Black Bean And Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | French | 1 | Servings | |
INGREDIENTS
| 4 | c | Vegetable, or chicken |
| stock up to 6 | ||
| 2 | c | Rinsed black beans |
| 1/2 | c | Chopped celery |
| 1 | Carrot, diced | |
| 1 | Yellow onion, diced | |
| 1/4 | c | Vinegar |
| 1 | t | Orange or lemon peel, grated |
| 1/2 | t | Cinnamon |
| 1 | pn | Cayenne, to taste as a New |
| Mexican I use much more |
INSTRUCTIONS
Start with 4 cups of stock -- and add more as needed, depending on how thick you like your soup. Put all ingredients together in a pot and cook slowly for three hours. Serve with the following garnishes to add to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread. This is black bean soup as it is made in Mexico where the soups are superb. Enjoy! Posted to recipelu-digest Volume 01 Number 536 by "Eeyore" <efalt@totacc.com> on Jan 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 917.9mg
Potassium: 1636.5mg
Carbohydrates: 91.5g
Fiber: 33.6g
Sugar: 4.5g
Protein: 31.6g