Black bean soup w/ peppers

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 982.7
  • Total Fat: 8.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.3 mg
  • Total Carbs: 181.3 g
  • Dietary Fiber: 58.5 g
  • Protein: 55.1 g

View full nutritional breakdown of Black bean soup w/ peppers calories by ingredient


Introduction

This is a recipe from an noninflammatory doctor so those who are fighting thyroid problems this is the one for you. This is a recipe from an noninflammatory doctor so those who are fighting thyroid problems this is the one for you.
Number of Servings: 1

Ingredients

    3 cups dried black beans
    6 - 7 cups of water
    3 bell peppers, chopped (one red, green, and orange)
    4 cloves of garlic, crushed
    2 cups of onions, chopped
    1 1/2 tsp salt
    1 1/2 cup almond milk

Directions

Soak the beans in water overnight. The next day rinse, drain, and cover with water in large pot. Cook on medium heat. cook the beans until soft, but not mushy. Be careful not to overcook. Blend the beans in the blender with the cooking water. Take the blended beans and put them back into the pot. In another pan brown the garlic, peppers, and onions until soft but not mushy. Do not overcook them.. Add the garlic, peppers and onions to the beans. Stir in the salt and almond milk to make creamy.

Serving Size: uncertain of the servings because recipe is not specific

Number of Servings: 1

Recipe submitted by SparkPeople user CATHYJR73.