Black Bean Soup
- Number of Servings: 8
Ingredients
Spray oil1 onion, chopped3 garlic cloves, sliced1 carrot, chopped2 stalk celery, chopped2 quart(s) (8 cups) low salt vegetable stock or broth2 can(s) black beans, rinsed and drained1 teaspoon(s) ground coriander1/4 teaspoon(s) cayenne pepper1 tablespoon(s) balsamic vinegar1 bunch(es) cilantro (coriander) leaves, chopped
Heat oil in a large saucepan over medium-high heat.
Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes.
Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.
Stir in vinegar. Allow to cool and then blend to desired consistency with blender or blending stick (dont use a plastic handheld blending stick if the liquid is still hot as it may warp the plastic)
Reheat and serve in large soup cups or small flat bowls (or if you're hungry just eat more! - very low cal for lunch or dinner so have 1.5 or even 2 serves if you like)
Serving Size: Makes 8 Servings of a large cup or small bowl each.
Number of Servings: 8
Recipe submitted by SparkPeople user 5THMAY12.
Add onion; cook 5 minutes, stirring occasionally. Add garlic, carrot and celery; cook until soft, about 5 minutes.
Add stock, beans, coriander and cayenne pepper; simmer uncovered 10 minutes.
Stir in vinegar. Allow to cool and then blend to desired consistency with blender or blending stick (dont use a plastic handheld blending stick if the liquid is still hot as it may warp the plastic)
Reheat and serve in large soup cups or small flat bowls (or if you're hungry just eat more! - very low cal for lunch or dinner so have 1.5 or even 2 serves if you like)
Serving Size: Makes 8 Servings of a large cup or small bowl each.
Number of Servings: 8
Recipe submitted by SparkPeople user 5THMAY12.
Nutritional Info Amount Per Serving
- Calories: 99.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 799.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 4.2 g
- Protein: 4.7 g
Member Reviews