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 = 90What's this? |
Black Bean Soup
Servings = 6 | Serving size =1 1/2 cups
This recipe can be multiplied by 2, 3.
Leftovers keep for about 48 hours only.
Note: If you are vegetarian, you may substitute vegetable stock for the chicken stock, but be sure to use a low-sodium version.
| 2 tsp | extra virgin olive oil |
| 1 cup | white onion |
| 2 cloves | garlic |
| 3 | leeks |
| 1/2 cup | celery |
| 2 | bay leaves |
| 4 cups | reduced-sodium chicken stock |
| 12 | peppercorns |
| 1/2 cup | sherry |
| 2 | 19 ounce cans black beans |
Place the oil in a large stockpot over medium heat.
Add the onions, garlic, leeks and celery and cook slowly stirring frequently until onions are translucent.
Add the bay leaves, chicken stock, peppercorns, sherry and all but 2/3 cup of the black beans.
Cook over low heat for about one hour until the beans are very soft.
Puree the soup until smooth.
Add the reserved beans to smooth soup, stir, heat gently and serve.
Nutrition Facts
Serving size: 1 cup | Servings 8
Calories 231 | Calories from Fat 28
Amount Per Serving (% Daily Value)
Total Fat 3g (5%) | Saturated Fat 1g (3%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 269 mg (11 %)
Total Carbohydrates 36g (12%) | Sugars 5g
Dietary Fiber 9g (37%) | Protein 12g
Vitamin A 16% | Vitamin C 15 % | Calcium 8% | Iron 18%
Vitamin K 27 mcg | Potassium 647 mg | Magnesium 82 mg
"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go."
-Erma Bombeck, Iconic American housewife
The refrigerator light goes on...
How long have the spices that you have been in your cupboard? Too long probably. Most will last about 6 months and then lose most of their flavor. Try to buy small amounts, use fresh herbs wherever possible, and grind spices like cumin from the seeds.