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Add a photoServings: 4
Ingredients
- 1 1/2 c. dry black beans
- 2 1/2 tsp grnd cumin
- 7 c. Roasted Vegetable Broth (see recipe)
- 2 c. reserved cooked vegetables from Roasted Vegetable Broth
- 2 tsp chopped garlic Salt to taste Freshly-grnd black pepper to taste Cilantro-Tomato Salsa (see recipe)
Directions
- Place beans in large bowl. Pour sufficient cool water over beans to cover by 3 inches. Let soak overnight. Drain beans.
- Stir cumin in heavy large pot over medium heat till fragrant, about 20 seconds. Add in 7 c. broth and beans. Cover and simmer till beans are almost tender, about 1 hour.
- Puree reserved cooked vegetables in processor till smooth. Stir into soup. Add in garlic. Cover and simmer till beans are tender, about 30 min. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat and thin with more broth, if you like.)
- Top soup with Cilantro-Tomato Salsa and serve.
- This recipe yields 4 servings.
- Comments: Begin preparing this a day before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 17 | 5% |
| Total Fat 1.95g | 2% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1707mg | 71% |
| Potassium 1369mg | 39% |
| Total Carbs 68.15g | 18% |
| Dietary Fiber 16.1g | 54% |
| Sugars 5.41g | 4% |
| Protein 20.12g | 32% |
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