Cuban Black Bean Soup

[Guest guest]

The recipe calls for chicken stock but to make it vegetarian just use vegetable

stock instead. This is a very High fibre soup 9.6g fibre per serving and a low

point soup 2.77 points per serving. Looks like a great soup to have on the cold

nights.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

All Advantage

http://www.alladvantage.com/go.asp?refid=IQA904

 

* Exported from MasterCook *

 

CUBAN BLACK BEAN SOUP

 

Recipe By : Kim Sinclair <sinclai

Serving Size : 8 Preparation Time :0:00

Categories : 3 Point Beans And Legumes

Done By Dotties Calculator Low-Fat

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried black beans

6 cups water

2 medium onions -- chopped

2 tablespoons minced ginger -- optional

4 cloves garlic -- minced

3 stalks celery -- thinly sliced

2 hot peppers -- seeded and minced

1/4 cup minced fresh parsley

1 teaspoon thyme

1 bay leaf

5 cups water

2 cups chicken stock -- or use vegetable

4 teaspoons Tamari soy sauce -- or plain soya sauce

8 tablespoons nonfat plain yogurt -- garnish

 

Soak the black beans overnight in the 6 cups of water. Drain the beans. Place in

a very large ovenproof casserole or small roasting pan. Add the onions, ginger,

garlic, celery, peppers, parsley, thyme and bay leaf. Add enough water to cover

the ingredients (about 5 cups), then stir in the stock and tamari. Bake at 375°

for 2 hours or until the beans are tender. Remove the bay leaf. Serve hot with a

spoonful of yogurt in the center of each serving, if desired.

 

Servings: 8

 

Sent by: Kim Sinclair <sinclai

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 229.1 cal, 1.3g (5%) fat, 9.6g fibre, 503mg sodium

 

Per serving: 2.77 points