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Add a photoServings: 6
Ingredients
- 1 c. dry black beans
- 1 lg. onion, minced
- 2 (14 ounce.) cans chicken broth
- 1 (28 ounce.) can whole tomatoes, cut up with liquid
- 2 teaspoon sugar
- 1/4 teaspoon pepper
- 1 tbsp. bottled warm salsa
- 1 c. uncooked elbow macaroni
- 2 tbsp. salad oil
- 2 lg. cloves of garlic, crushed
- 1 lg. red pepper, minced
Directions
- In 3 qt saucepan, cover beans with water. Bring to boil, cover and cook for two min. Turn off heat and let stand for 1 hour. Drain.
- In 5 qt saucepan, heat oil over medium-high heat. Add in onion and garlic; saute/fry till onion is soft about 3 min. Add in beans and broth; bring to boil. Simmer covered 1 1/2 hrs. Add in tomatoes with liquid, sugar, pepper and salsa. Simmer 15 min.
- Meanwhile cook pasta according to the package and drain. Add in pasta and red pepper to soup. Simmer 5 min.
- Garnish with a little minced green onion and minced cilantro (fresh coriander) leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 51 | 15% |
| Total Fat 5.84g | 7% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 280mg | 12% |
| Potassium 829mg | 24% |
| Total Carbs 56.8g | 15% |
| Dietary Fiber 8.0g | 27% |
| Sugars 5.8g | 4% |
| Protein 14.32g | 23% |
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