Black Bean Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | 1-1/2 hours | 12 to 14 hours (low) or 6 to 7 hours (high) | 346 | 3gm | 6gm | 706mg | 56gm | 19gm | 15mg |
| INGREDIENTS: | ||
| 1 pound dry black beans | 6 cups water | 1 cup coarsely chopped carrots |
| 1 cup coarsely chopped onion | 1 cup coarsely chopped celery | 2 large vegetable bouillon cubes |
| 2 teaspoons ground cumin | 2 teaspoons ground coriander | 2 teaspoons dried savory, curshed |
| 2 cloves garlic, minced | 1 teaspoon chili powder | 1/2 teaspoon black pepper |
| 1 cup half-and-half or light cream | ||
| 1 | Rinse beans. In a large saucepan combine beans and enough water to cover them by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove saucepan from heat. Cover; let stand for 1 hour. Drain and rinse beans. |
| 2 | In a 4 to 5-1/2 quart slow cooker combine beans, the 6 cups water, the carrots, onion, celery, bouillon cubes, cumin, coriander, savory, garlic, chili powder, and pepper. |
| 3 | Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Mash beans slightly just before serving. Sit in half-and-half. |
| 4 | NOTE: Each bouillon cube makes 2 cups broth. |