black bean soup with shredded pork

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
4 cups dried black beans cooked without salt8oz. no salt added tomato sauce3 cups organic vegetable broth8 oz diced green chillies2 medium carrots chopped fine2 stalks celery with leaves chopped fine1 large onion chopped fine4 cloves garlic minced1/4 cup Green Mountain Mild salsa1 tbsp. honey2 tsp. Salt Sense1/2 cup red wine1 tbsp. olive oil2 cups shredded roast pork (left overs are great)1/2 chopped fresh cilantro2 cups cooking water from the beans
Directions
saute onion, celery, garlic, and carrots in olive oil until slightly brown.
add rest of ingredients and simmer for 1 1/2 hours

Number of Servings: 10

Recipe submitted by SparkPeople user YOULOSEGIRL.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 190.1
  • Total Fat: 4.0 g
  • Cholesterol: 14.4 mg
  • Sodium: 57.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 11.4 g

Member Reviews
  • SISSYFEB48
    Used leftover meat from bbq spareribs. Great soup! - 5/3/11
  • SNEETCH
    I've made this soup several times now and my husband I have loved it every time. I do make a few changes, though: use chicken broth instead of vegetable, omit green chilis, omit honey, omit red wine, used canned beans, use can diced tomatoes instead of sauce and dice pork instead of shredded. Yummy! - 6/7/10
  • PEACE39
    is this long enough for dried beans to cook? - 9/1/09
  • LHENKLE
    minor changes based on what I had in the kitchen... added taco seasoning for more flavor. - 6/16/08