Black Bean Soup
- Number of Servings: 6
Ingredients
1 ½ cups dried black beans (I use black turtle beans)6 cups water2 tbsp oil1 chopped onion3 cloves garlic, mincedchopped hot/jalapeno peppers, to tastechopped celery (I leave this out)ground black pepper1 tbsp whole mustard seedsjuice of 1 ½ lemons
Place the beans and water in a large bowl (add more water if needed to cover the beans) and soak them overnight. Drain and add 6 cups fresh water to bowl.
Heat the oil in large heavy bottomed pot, saute onion, garlic & celery 5 min. Add beans and water and stir, bring to a boil. Simmer for 2 hours or till beans are tender.
Remove ½ the beans to a food processor or blender and puree (or blend with hand blender), adding soup liquid to cover. Return to pot, add mustard seeds and pepper. Stir on low heat until soup thickens, then add the lemon juice. Stir and ladle into bowls. Can be garnished with a thin lemon slice and celery leaves if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYATA75.
Heat the oil in large heavy bottomed pot, saute onion, garlic & celery 5 min. Add beans and water and stir, bring to a boil. Simmer for 2 hours or till beans are tender.
Remove ½ the beans to a food processor or blender and puree (or blend with hand blender), adding soup liquid to cover. Return to pot, add mustard seeds and pepper. Stir on low heat until soup thickens, then add the lemon juice. Stir and ladle into bowls. Can be garnished with a thin lemon slice and celery leaves if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user AMYATA75.
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 10.7 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 10.9 g
- Protein: 11.0 g
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