Black Bean Soup

Black Bean Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 5.4 g
  • Cholesterol: 10.0 mg
  • Sodium: 243.6 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 10.2 g
  • Protein: 17.2 g

View full nutritional breakdown of Black Bean Soup calories by ingredient


Introduction

I wanted a recipe that was both tasty and high in potassium. This is the result of putting together what I had in the fridge. I would love to read your comments and ideas. Thanks! I wanted a recipe that was both tasty and high in potassium. This is the result of putting together what I had in the fridge. I would love to read your comments and ideas. Thanks!
Number of Servings: 8

Ingredients

    Beans, black, 4 cups
    Cumin, ground 1 teaspoon
    Coriander, ground, 1 teaspoon
    Oregano, dried t teaspoon
    Chayote, 1 cup sliced
    Carrots, raw, 1 cup, chopped
    Summer Squash, 3 cup, sliced
    Red Ripe Tomatoes, 1.5 cup, chopped or sliced
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Cavender's Salt-Free Greek Seasoning, 2 teaspoons
    Garlic powder, 1 teaspoon
    Pepper, red or cayenne 1 teaspoon
    Sargento Mozzarella Cheese, shredded, 2% fat 8 oz bag

Directions

Soak the beans overnight with a pinch of baking soda. Rinse the beans and add fresh water. (The four cups is about what you would get from soaking 3/4 pounds of beans)

Add all the ingredients to a large pot, except for the tomato, celery, and chayote. Cook until the beans are tender, stirring to keep them from sticking to the pot.

Add the chayote, celery, and tomato and cook until the chayote and celery are just tender crisp.

Just before serving, Serve topped with grated cheese of your choice.

Number of Servings: 8

Recipe submitted by SparkPeople user HUMINBRD56.