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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 251.1
  • Total Fat: 4.8 g
  • Cholesterol: 2.9 mg
  • Sodium: 273.7 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 12.3 g
  • Protein: 14.9 g

View full nutritional breakdown of TGI Fridays copycat Black bean soup calories by ingredient
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TGI Fridays copycat Black bean soup

Submitted by: GRIMGOOSE

Introduction

The soup has to simmer for about and hour but it really isn't difficult to make. Just put on your timer and wander off for a while. The soup has to simmer for about and hour but it really isn't difficult to make. Just put on your timer and wander off for a while.
Number of Servings: 10

Ingredients

    * 2 tbsp vegetable oil
    * ¾ cup diced white onion
    * ¾ cup diced celery
    * ½ cup diced carrot
    * ¼ cup diced green bell pepper
    * 2 tbsp minced garlic
    * 4 x 15 oz cans black beans
    * 4 cups chicken stock
    * 2 tbsp apple cider vinegar
    * 2 tspn chili powder
    * ½ tspn cayenne pepper
    * ½ tspn cumin
    * ½ tspn salt
    * ¼ tspn concentrated liquid smoke (hickory)
    for garnish :
    * shredded cheddar/Monterey jack cheese blend
    * chopped green onion

Directions

1. Heat 2 tbsp of oil in a large saucepan over medium/low heat. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly, for 15 minutes or until the onions are practically clear. Keep the heat low enough that the veggies don't brown.
2. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
3. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock. Puree on high speed until smooth.
4. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot. Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender. Serve the soup topped with a couple tbsp of the cheese blend and a tspn or so of chopped green onion.

Makes six 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GRIMGOOSE.






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Member Ratings For This Recipe

  • My mom makes this recipe often! It is sooo good. She also adds fresh minced ginger. I think it makes closer to 14 servings though. Dividing that much beans and stock only 6 ways would be monster sized portions. My mom gives me 1/2 when she makes it and I can have some every day for 5 days or so. - 3/13/09

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