Black Bean Soup Recipe
Black Bean Soup
Serves 6
Hearty, healthy, and naturally vegan, this is a recipe to be enjoyed by all.
Ingredients:
- 2 cups dry black beans
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 cube vegetable bouillon
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 cup red wine vinegar
- 1 teaspoon ground cumin
- OPTIONAL:
- Guacamole
- Chopped cilantro
Directions:
- Place black beans in a large stockpot. Cover with 4 inches water and soak overnight.
- Drain beans and set aside. Rinse and dry pot.
- Return stockpot to stovetop over medium heat. Add oil. Once oil is hot, add onion and sauté until soft, about 3 minutes. Stir in garlic. Add drained black beans, 8 cups water, vegetable bouillon, thyme, and bay leaf. Bring to boil.
- Reduce heat and simmer one hour or until beans are soft.
- Remove half the beans and puree with a food mill or in a food processor. Return pureed beans to stockpot. Simmer 2 minutes. Stir in vinegar and cumin.
- Ladle into serving bowls. Top with guacamole and chopped cilantro, if desired.
Nutrition:
Amount Per Serving (based on 6 servings)Calories: 260
Fat: 3.5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 290 mg
Carbohydrates: 44 g
Fiber: 11 g
Sugar: 3 g
Protein: 15 g
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