QUICK BLACK BEAN SOUP

Name: QUICK BLACK BEAN SOUP Recipe
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 onion chopped; 3 garlic cloves sliced; 1 carrot chopped; 2 stalks celery chopped; 2 quarts (8 cups) low salt vegetable stock or broth; 2 cans (15 or 16 ounces each) black beans rinsed and drained; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 tablespoon balsamic vinegar; 1 bunch cilantro leaves chopped

Number of Servings: 8

Ingredients

1 tablespoon olive oil1 onion, chopped3 garlic cloves, sliced1 carrot, chopped2 stalks celery, chopped2 quarts (8 cups) low salt vegetable stock or broth2 cans (15 or 16 ounces each) black beans, rinsed and drained1 teaspoon ground coriander1/4 teaspoon cayenne pepper1 tablespoon balsamic vinegar1 bunch cilantro leaves, chopped

Directions

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. Transfer to blender or food processor; process to desired consistency. Reheat if necessary. Ladle into shallow bowls; garnish with cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user MUNCHLY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 102.1
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 955.8 mg
Total Carbs: 16.7 g
Dietary Fiber: 4.5 g
Protein: 4.3 g

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