Black bean soup, homemade, no salt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 serving Beans, Black (1/4 cup dry) (by TJMARTI) 1.5 cup, chopped Onions, raw 7 clove Garlic 0.125 cup Tomato Paste 2 stalk, large (11"-12" long) Celery, raw 1 tbsp Cumin seed 2 tsp Pepper, red or cayenne 2 tbsp Extra Virgin Olive Oil
Soak beans overnight, drain.
Soak in a second change of water, drain and rinse.
Add fresh filtered water and cook beans on medium heat until tender. Set aside and rinse pot.
Heat olive oil in the pot until warm. Add onions, garlic and tomato paste and additional water as needed.
Cook over medium-low heat until vegetables are tender.
Add spices.
Keep covered in refrigerator up to 5 days.
Serving Size: Makes 10 1.5 cup servings
Soak in a second change of water, drain and rinse.
Add fresh filtered water and cook beans on medium heat until tender. Set aside and rinse pot.
Heat olive oil in the pot until warm. Add onions, garlic and tomato paste and additional water as needed.
Cook over medium-low heat until vegetables are tender.
Add spices.
Keep covered in refrigerator up to 5 days.
Serving Size: Makes 10 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 60.2 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 16.0 g
- Protein: 9.8 g
Member Reviews