Black Bean Soup w/Rice in Tomato Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 serving GV Black Beans uncooked 1/4c dry = serv (by DEEJAYEMSEE1) 1 cup Baby Spinach - Fresh Express (bagged) 150 gram(s) Tomato, Italian Romana, raw (1 small) .3 cup, diced Celery, raw .3 cup, chopped Carrots, raw 0.5 cup rice, white long grain, cooked, Rice Bowl Aldi brand 2 oz Onion, sweet, raw 1 clove Garlic 1 serving cumin ground .5 tsp (by MAKERSGIRL) .5 tbsp Chili powder 0.25 tsp Cayenne Pepper (Ground) 60 fl oz Water, tap
Put 1 cup uncooked black beans in 2 cups water, bring to a boil, cook 1 minute and drain. Rinse.
In a 3 qt pot, put beans in 7.5 cups water and bring to boil. While bringing to boil, chop 1/2 cup onion, garlic clove, 1 cup baby leave spinach, 2 peeled Roma tomatoes, 1/4 cup Carrots and 1/4 cup celery. Mash tomato and add all ingredients to boiling beans.
Add spices, stir and bring back to boil. Reduce heat to simmer and cover. Cook approximately 1 hour, or until beans are soft.
Serve!
Serving Size: Makes 10 of 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLAYMACT.
In a 3 qt pot, put beans in 7.5 cups water and bring to boil. While bringing to boil, chop 1/2 cup onion, garlic clove, 1 cup baby leave spinach, 2 peeled Roma tomatoes, 1/4 cup Carrots and 1/4 cup celery. Mash tomato and add all ingredients to boiling beans.
Add spices, stir and bring back to boil. Reduce heat to simmer and cover. Cook approximately 1 hour, or until beans are soft.
Serve!
Serving Size: Makes 10 of 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CLAYMACT.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 17.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.7 g
- Protein: 3.6 g
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