Safeway Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb dried black beans, cleaned and soaked overnight in 6 cups water(will use water)1/2 lb low sodium bacon, diced2 cups carrots, finely diced2 cups onions, finely diced2 cups celery, finely diced3 cloves garlic, minced1 tsp cumin, ground1 tsp thyme, dried1 tsp oregano, dried1 bay leaf1 tsp black pepper, freshly ground2 cans (64 oz) low sodium chicken or vegetable broth (calories based on chicken)2 tbsp tomato paste1 cup brown rice, cooked2 tbsp lime juiceToppings (optional): plain yogurt or sour cream, diced tomatos, diced onions, chopped cilantro
In a wide 8 quart pot or Dutch oven, cook bacon over medium high heat until crisp. Pour off and discard all but one tablespoon of fat. Add carrots, celery and onions. Saute for 1 minute. Cover and cook over medium low heat for 15 minutes until vegetables are soft, stirring occasionally.
Stir in garlic, cumin, thyme, oregano, bay leaf and pepper. Cook, stirring for a few minutes. Stir in broth, tomato past and beans. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for 2 hours, strring occasionally, until soup is thickened and beans are soft. Remove bay leaf. Stir in lime juice, rice and season to taste with salt and pepper. Makes 12 one cup servings
If desired, serve topped with yogurt or sour cream, diced tomatos and onions, chopped cilantro and a squeeze of lime juice.
(I like to put a piece of honey buttered cornbread at the bottom of my bowl and ladle the soup over it. Yummmm!)
Number of Servings: 12
Recipe submitted by SparkPeople user KAWELABAYKID.
Stir in garlic, cumin, thyme, oregano, bay leaf and pepper. Cook, stirring for a few minutes. Stir in broth, tomato past and beans. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for 2 hours, strring occasionally, until soup is thickened and beans are soft. Remove bay leaf. Stir in lime juice, rice and season to taste with salt and pepper. Makes 12 one cup servings
If desired, serve topped with yogurt or sour cream, diced tomatos and onions, chopped cilantro and a squeeze of lime juice.
(I like to put a piece of honey buttered cornbread at the bottom of my bowl and ladle the soup over it. Yummmm!)
Number of Servings: 12
Recipe submitted by SparkPeople user KAWELABAYKID.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 3.6 g
- Cholesterol: 6.3 mg
- Sodium: 509.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 4.9 g
- Protein: 8.4 g
Member Reviews
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2KASSIE2
It was FABULOUS with my modifications, including NO BACON, double the garlic, only 1 carrot, no rice, half a chopped green pepper, 1 chopped serrano chili pepper, and lemon instead of lime juice. I also threw in one diced potato. I pureed 80% of the soup and garnished w/ sour cream + parsley. YUM! - 2/12/11