Black Bean Soup (Moosewood Cooks at Home)
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 sun-dried tomatoes (not packed in oil)1 cup boiling water1 1/2 cups finely chopped onion3 garlic cloves, minced or pressed1 jalapeno chile, minced, or 1/4 tsp cayenne2 TBSP vegetable oil1 tsp ground cumin1/3 cup water3 cups undrained canned tomatoes (28-ounce can) Buy pre-diced to save time4 cups undrained cooked black beans (two 16-ounce cans)1/4 cup chopped fresh cilantroadditional water or tomato juiceyogurt or sour cream (optional)
In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.
In s aoupe pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minute, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water, and the juice from the tomatoes.
Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occassionally to prevent sticking.
Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree 1/2 of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently.
Serve each bowl of soup with a dollop of yogurt or sour cream.
Moosewood's Nutritional Info: per 8 ounce serving
204 Calories, 10.8 g Protein,
4.1 g Fat
33.6 g Carbs, 337 mg Sodium, 1 MG Cholesterol
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.
In s aoupe pot, saute the onions, garlic, and chile or cayenne in the oil for about 5 minute, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup water, and the juice from the tomatoes.
Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occassionally to prevent sticking.
Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until the onions are tender. Stir in the cilantro and remove the soup from the heat. Puree 1/2 of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently.
Serve each bowl of soup with a dollop of yogurt or sour cream.
Moosewood's Nutritional Info: per 8 ounce serving
204 Calories, 10.8 g Protein,
4.1 g Fat
33.6 g Carbs, 337 mg Sodium, 1 MG Cholesterol
Number of Servings: 6
Recipe submitted by SparkPeople user COOKINQUEEN.
Nutritional Info Amount Per Serving
- Calories: 187.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 250.9 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 11.7 g
- Protein: 12.0 g
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