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  1. Exported from MasterCook

  2. BLACK BEAN SOUP (VEGAN)

  3. 6 Preparation Time :

  4. Categories : Soups Beans

  5. Prodigy Dec.

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 c Black beans -- sorted and rins

  8. 6 c Water

  9. 7 c

  10. 1 cn Tomatoes -- including liquid

  11. Cut in pieces 2 c Chopped celery

  12. 1 Carrot -- large chopped

  13. 1 Onion -- large chopped

  14. 4 Garlic cloves -- large min

  15. 2 Bay leaves

  16. 1 t Basil

  17. 1 t Oregano

  18. 1/2 ts Marjoram

  19. 1 1/2 tb Lemon juice

  20. 5 1/2 tb Sherry

  21. Soak the black beans in the 6 cups of water overnight

  22. in a large pot. Drain the soaking water and refill

  23. 7 cups of ff chicken broth

  24. also use vegetable broth) the add and cook for 2-2 1/2

  25. hours until beans are soft the tomatoes, celery,

  26. carrot, onion, garlic, bay leaves, oregano, basil,

  27. marjoram then add the lemon juice, sherry and apple

  28. cider vinegar to taste for a sharper flavor. Salt &

  29. pepper to taste. Now I have not tried this yet but I

  30. think that I would add the tomatoes after the beans

  31. were soft. Then remove the bay leaves and blend soup

  32. in food processor or blender. Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 T of

  33. nonfat sour cream & 1/2 teaspoon chives or green onion

  34. tops. Nutrition (per serving): 226 calories, Total Fat

  35. 2 g (10% of calories) Source: Simply Vegetarian!

  36. 30, Date Published:

  37. 1989 Crystal Clarity

  38. 14618 Tyler Foote Rd. Nevada City, Ca

  39. D/L from Prodigy 12-14-94. Recipe collection of Sue

  40. Smith. 1.80á - - - - - - - - - - - - - - - - - -

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