Black Bean Soup

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* Exported from MasterCook *

 

Black Bean Soup (Veg Slow Cooker)

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 46

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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

1 3/4 cups dried black beans

8 cups water

29 ounces canned vegetable broth or 4 cups vegetable

broth (see separate recipe)

1 tablespoon olive oil

1 1/2 cups diced onions

1 cup diced carrots

3/4 cup diced red bell peppers

1/2 cup diced green onions

1 tablespoon minced garlic

2 teaspoons ground sage

2 bay leaves

1 teaspoon salt

black pepper -- to taste

 

Place beans, water and vegetable broth in the slow cooker on low heat. In a

skillet, heat olive oil on medium-high heat and cook onions, carrots, red

peppers and green onions for about 5 minutes, until wilted.

 

Transfer vegetables to slow cooker. Add garlic, sage, bay leaves, salt and

pepper. Cook on low heat for 10 hours. Taste and determine if beans are tender

enough and if you need to add more seasoning. Cook for an additional 2 hours if

beans need to be more tender.

 

S(Mailing Lists):

" Kathleen <kmschuller on 19 Nov 2001 "

 

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Per Serving (excluding unknown items): 245 Calories; 3g Fat (11.5% calories from

fat); 13g Protein; 43g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 377mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : Serve this wonderful soup with a rice side dish and tossed salad. If

you wish to reduce the cooking time, soak beans overnight, rinse (to make them

less gaseous) and cook beans for 5 to 6 hours on high heat.

 

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