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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 827.3 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.2 g

View full nutritional breakdown of Black Bean Soup (by Hollyhock) calories by ingredient
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Black Bean Soup (by Hollyhock)

Submitted by: LIZINCANADA

Introduction

A healthy vegetarian soup for lunch or dinner. Goes well with cornbread A healthy vegetarian soup for lunch or dinner. Goes well with cornbread
Number of Servings: 9

Ingredients

    Beans, black, 4 cup (remove)
    Onions, raw, 2 cup, chopped (remove)
    Garlic, 3 cloves (remove)
    Carrots, raw, 2 cup, chopped (remove)
    Water, tap, 4 cup (8 fl oz) (remove)
    *Chipotle peppers in adobe sauce, 2 tbsp (remove)
    Red Ripe Tomatoes, 2 cup, chopped or sliced (remove)
    *Lemon Juice, 1 lemon yields (remove)
    *Coriander leaf, dried, 1 tbsp (remove)
    *Cumin seed, 2 tbsp (remove)
    Salt, 3 tsp (remove)

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Directions

Makes 9 1-cup servings

1. In a large pot, saute the onions, garlic and carrots in the oil for five minutes.
2. Add the chipotle peppers, cumin and salt and saute for a couple of minutes longer.
3. Add the black beans (they should be already cooked) and cover with the 4 cups of water.
4. Simmer for 30 minutes.
5. Use a hand blender or food processor to blend half of the soup and then return the blended portion to the pot.
6. Add the chopped tomatoes, juice of one lemon and a big handful of coriander leaves (or 1 tbsp of dried coriander) to the pot. (N.B. You can use 1 cup of orange juice instead of lemon if you prefer)
7. Reheat and finish seasoning to your taste (salt and pepper).
8. Serve with crusty bread or with cornbread (particulary good).



Number of Servings: 9

Recipe submitted by SparkPeople user LIZINCANADA.






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