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Recipe Name: Black Bean Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Pkg dried black beans
6 Bacon
3/4 Cup(s) Chopped onion
3/4 Cup(s) Chopped leeks
3/4 Cup(s) Chopped carrots
3/4 Cup(s) Chopped celery
10 Cup(s) Chicken broth
1 Cup(s) Chopped tomato
1 Cup(s) Chopped cilantro
1 Tablespoon(s) Minced garlic
1 Jalapeno pepper, chopped
2 Teaspoon(s) Cumin
1 Teaspoon(s) Coriander
3/4 Cup(s) Sour cream
2 Teaspoon(s) Lemon Juice
2 Teaspoon(s) Lime juice
Additional fresh cilantro
Place beans in a large pot. Cover with water 3 inches above beans. Let
stand overnight. Drain well. Cook bacon in a heavy large Dutch oven
until brown, but still soft, about 4 minutes. Add onion, leeks,
carrots and celery; cook until tender, about 10 minutes. Add beans,
broth, tomato, 1/2 cup cilantro, garlic, jalapeno, cumin and
coriander. Bring to a boil. Reduce heat, cover and simmer 2 hours or
until beans are tender. Transfer 1 cup of soup to food processor;
process until smooth and return to pot. Stir to blend. Mix sour cream,
1/2 cup cilantro, lemon and lime juice. Season soup with salt and
pepper. Garnish servings with a dollop of sour cream mixture. Yield: 8
servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1551
Calories From Fat: 471
Total Fat: 52.8g
Cholesterol: 89.7mg
Sodium: 9084.9mg
Potassium: 5618.3mg
Carbohydrates: 173.5g
Fiber: 52.2g
Sugar: 32.1g
Protein: 100.7g

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