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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.9
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 236.2 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.3 g

View full nutritional breakdown of Black Bean and Vegetable Gluten-Free Kamikaze Cook Soup calories by ingredient
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Black Bean and Vegetable Gluten-Free Kamikaze Cook Soup

Submitted by: FIRSTFERRET

Introduction

Ever been broke? Have some beans, a partial bag of frozen veggies, and maybe a five dollar bill? Two bucks? Get ye to the store and grab some 'taters and carrots, run back home and make some great tastin' soup! Ever been broke? Have some beans, a partial bag of frozen veggies, and maybe a five dollar bill? Two bucks? Get ye to the store and grab some 'taters and carrots, run back home and make some great tastin' soup!
Number of Servings: 8

Ingredients

    1 pound black beans
    1 pound red potatoes
    1/2 pound baby carrots
    1/2 pound frozen corn (or whatever you have)
    4 green onions, or whatever you have (I like using green onions)
    1/2 t. White pepper (black works!)
    2 Tepin hot peppers (optional, I love the flavor)
    1 t. Sea salt
    1 t. Paprika
    1 t. Cumin
    1 T. Oregano
    2 T. Sweet Basil
    1 t. Marjoram
    1/2 Bay Leaf

Directions

Rinse, sort, and soak beans overnight - drain
Place in a large pot and cover with water plus three inches, turn heat to high
While beans are heating, clean potatoes and carrots, cutting into equal bite-size chunks and adding them to the pot as you go
Do the same with the onions
Use a piece of plastic wrap (I use what the potatoes/carrots came in) to cover your fingers and crush the Tepins as well as you can, put them into the pot.
Add 1/2 of each of the remaining seasonings
Add the bay leaf part, stir
If needed, add water to cover plus at least 1/2 inch, stir
When the mixture begins to boil, turn the heat down to simmer, stir occasionally, add water as needed
As cooking continues, taste seasoning and add other 1/2 of seasonings listed as desired
Stir and taste, adding water until beans are tender

Makes 8 - 10 single servings

Serve with any number of toppings or "as is"
Cheese is good
Butter is excellent
Biscuits are fine!

Number of Servings: 8

Recipe submitted by SparkPeople user FIRSTFERRET.






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Member Ratings For This Recipe

  • How did you know I was soaking beans for soup tomorrow? I actually HAVE everything listed, except for the hot peppers (we don't along). Thanks for a great idea for soup! - 1/21/09

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