Print
Email
Add a photo
Ingredients
- 8 - 12 ounce. coarsely minced onion, available at many salad bars
- 2 ribs celery, diced
- 2 teaspoon chopped garlic in oil
- 2 tbsp. extra virgin olive oil
- 3 (16 ounce.) cans black beans, thoroughly rinsed and liquid removed
- 5 c. water
- 2 c. minced canned tomatoes
- 1 lg. green pepper, coarsely minced
- 4 scallions, minced
- 1/2 - 1 jalapenos, chopped
- 1 1/2 teaspoon grnd cumin
- 1 tbsp. minced fresh oregano, or possibly 1 teaspoon dry
- 1 bay leaf
- Freshly grnd black pepper to taste
- 2 tbsp. minced cilantro per serving
Directions
- Saute/fry the onion, celery and garlic in warm extra virgin olive oil in a non - stick skillet till the onion begins to soften and brown. Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper in a large pot. Cover and bring to a boil. When the onion mix is cooked, add in it to the beans and simmer 5 - 10 min. Puree 4 c. of the soup mix in a blender or possibly food processor; return to the pot and continue to heat for 2 to 3 min. To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro. Yields about 12 c.. A favorite in the U. S. Senate.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3399g | |
| Calories 4492 | |
| Calories from Fat 400 | 9% |
| Total Fat 46.29g | 58% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 881mg | 37% |
| Potassium 19285mg | 551% |
| Total Carbs 789.99g | 211% |
| Dietary Fiber 194.0g | 647% |
| Sugars 53.37g | 36% |
| Protein 262.31g | 420% |
