Black Bean Soup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Black Bean Soup

Photo by shutterbean
Spicy
Categories: Legumes, Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by shutterbean
Step 1
2 lb black beans - dried
Soak the beans overnight in cold water
Step 2
1.5 oz olive oil
8 oz celery-diced
8 oz onion - diced
10 cl garlic chopped
2 oz jalepeno or green chile
4 tbsp chili powder
2 tbsp cumin
2 tbsp corriander
2 each bay leaf
5 qt chicken stock
1 lb tomato - canned-crushed
salt as needed
hot sauce as needed
Heat the olive oil in a sauce pot over a medium heat.

Add the onions, celery, garlic and jalepenos. Cook over low heat until tender.

Add the chili powder, cumin, corriander and bay leaf. Stir to mix in with oil and vegetables. Add stock.

Drain the soaked beans and add. Cover and simmer until beans are tender. Add the tomatoes, cover and simmer for another 30 minutes or until the beans are completely tender. Adjust seasoning with salt and hot sauce.
Step 3
8 oz avacado diced
8 oz tomato diced
Mix together avacado and tomato garish. Add to soup for service
Nutritional Analysis
Calories150 
Protein3g
12
8%
Carbs23g
92
61%
Fat5g
45
30%
Cholesterol20mg 
Sodium70mg 
Information is on a per portion basis.
Notes

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