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Add a photoServings: 1
Ingredients
- 1 c. Black beans, soaked
- 7 c. Broth
- 1 lrg Onion, chopped
- 1 lrg Clove garlic, chopped
- 1/4 c. Diced celery
- 1/2 c. Finely diced carrots
- 3/4 tsp Crushed cumin seed
- 1/4 tsp Black pepper
Directions
- 1) Soak the beans for at least 8 hrs
- 2. Drain the beans, add in the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hourse or possibly till the beans are thouroughly cooked
- 3. In a non-stick skillet, heat some water, and saute/fry the onion and garlic over low heat till transparent. Add in the celery and carrots and cook the mix, stirring, for a few min longer. Add in the vegetables to the beans.
- 4. Season the soup with cumin and pepper, and simmer for another 30 min
- 5. Puree the soup in a blender, food processor, or possibly food mill. Serve the soup warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2090g | |
| Calories 867 | |
| Calories from Fat 62 | 7% |
| Total Fat 7.13g | 9% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5552mg | 231% |
| Potassium 4257mg | 122% |
| Total Carbs 141.43g | 38% |
| Dietary Fiber 34.0g | 113% |
| Sugars 12.99g | 9% |
| Protein 63.57g | 102% |
