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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 130.3
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.4 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.6 g
  • Protein: 5.7 g

View full nutritional breakdown of Black Bean Soup with Cumin & Tomatoes calories by ingredient
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Black Bean Soup with Cumin & Tomatoes

Submitted by: QUEENASHEEBA

Introduction

Adapted slightly From Martha Rose Shulman of the New York Times Adapted slightly From Martha Rose Shulman of the New York Times
Number of Servings: 4

Ingredients

    2 TB XVOO
    1 med onion, chopped
    6 lg garlic cloves, halved
    1 C dried black beans, rinsed and picked over
    6 C water H2O
    1 14.5 oz can diced tomatoes
    1 TB lightly roasted cumin seeds, ground
    1 serrano pepper, seeded and coarsely chopped
    2 scallions, thinly sliced tops and all

Directions

Heat 1 TB EVOO in a heavy skillet, med heat. + 1/2 the onion. Cook, stirring til tender. + 3 of the garlic cloves. Cook, stirring, til fragrant. + beans and H2O. Bring to a boil. Reduce heat. Cover. Simmer 1 1/2 hrs or til beans are tender.

While beans simmer, combine remaining onion, garlic, tomatoes, cumin, and chili in a blender. Blend til smooth. Add remaining oil to skillet. Heat til hot enuf to dance a drop of H2O. Add puree and cook til you can run a spatula down the center of the stuff and see a canal. Stir in 1 C bean liquid and simmer 5-10 min til thick and fragrant. Scrape in to beans. Season w/salt and simmer another 15-30 min. Adjust seasonings.

Blend the soup til slightly chunky. Return to pot. Heat through, stirring. Serve warm w/corn tortillas, a dollop of no-fat sour cream, and a sprinkling of thinly sliced scallions.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENASHEEBA.






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