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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 9.6 g
  • Protein: 8.9 g

View full nutritional breakdown of Southwestern Black Bean Soup (Jen Hoy, About.com) calories by ingredient
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Southwestern Black Bean Soup (Jen Hoy, About.com)

Submitted by: TOMMYBR

Introduction

Found Kombu (daishi kombu, or dried seaweed) in an asian market near me. Adds a lower amount of sodium and the famous "Umami" flavor to the dish
Recipe says about 60 minutes cooking time - I did about 2 hours - prefer the beans to be softer
Found Kombu (daishi kombu, or dried seaweed) in an asian market near me. Adds a lower amount of sodium and the famous "Umami" flavor to the dish
Recipe says about 60 minutes cooking time - I did about 2 hours - prefer the beans to be softer

Number of Servings: 4

Ingredients

    2 cups dried black beans
    2-inch piece of kombu
    1 bay leaf
    2 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, chopped fine
    1 jalapeno pepper, chopped fine (optional)
    1 stalk celery, chopped
    2 carrots, chopped
    2 teaspoons ground cumin seed
    1 tablespoon chopped fresh oregano or 1 teaspoon dry

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Directions

Soak beans overnight in 6 cups water. Drain, replace with fresh water, and add kombu and bay leaf. Bring beans to a boil, skim off the foam, and then simmer until tender, about 1 hour. Heat olive oil over medium flame. Add onion, garlic, jalapeno, celery, and carrot. Cook vegetables until onion is translucent, about 7 minutes. Add cumin, and cook one minute more. Add vegetables, along with oregano, and two pinches of sea salt to beans. Cover and cook another 30 minutes, or until beans are soft. Serves 4-6 Copyright 2009 by Jen Hoy

Number of Servings: 4

Recipe submitted by SparkPeople user TOMMYBR.






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