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Digest Number 100 Soup?

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>_________________________

>____

>

>Message: 17

> Tue, 25 May 1999 09:04:12 EDT

> Zengirl269

>soup?

>

>Does anyone have a good black bean soup recipe (preferably one they you've

>actually made before)?

> Ali

>_________________________

>____

 

This one is a little different.

 

* Exported from MasterCook *

 

Stewed Tomato Soup with Black Beans & Bell Peppers

 

Recipe By : Pat Hanneman, Riverside (1998 Dec)

Serving Size : 4 Preparation Time :0:25

Categories : 4Star Dried Beans

Soups *Web/Email

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

1/4 cup finely chopped red onion

4 garlic cloves -- finely chopped

1/4 teaspoon freshly ground black pepper

1/2 cup red, green, and yellow bell peppers -- chopped

1 teaspoon cre-ole chile spice blend

or other Mexican-seasoning blend

2 cups cooked black beans -- rinsed

2 cups Mexican stewed tomatoes

1 cup low-salt vegetable

1/2 cup carrot juice

2 tablespoons apple juice

2 tablespoons chopped fresh cilantro -- leaves only

1 ounce lowfat cheddar cheese

malt vinegar -- as condiment

 

This black bean soup has evolved over the years into a tomato soup with

black beans. It's fast; It uses canned ingredients. It's comfort food when

served with cornbread, also made from a mix. The only unusual ingredients

are the juices: carrot and apple. You could omit them but they calm the

tomato's acidity. Serves 4 when served with cornbread. Also good as a

topper for baked potatoes.

 

1. Heat oil in a medium saucepan. Soften onion with garlic and black

pepper. Add the chopped bell peppers, the Mexican spice blend and

the rinsed and drained black beans. Stir well to combine and add the

stewed tomatoes (Mexican style). Simmer, crushing the larger pieces of

tomato and adding chicken broth to thin. Cook until the flavors are

combined; about 15 to 20 minutes or as long as it takes to bake the corn bread.

 

2. Just before serving, add the chopped fresh cilantro leaves and stir

until aromatic. Serve in wide bowls, garnish with a few cheddar cheese

shavings; sprinkle soup with malt vinegar. PER BOWL: 183 cals, 2.5 g fat

(12%cff)

 

Tested by Pat and Bob Hanneman 12/98 from http://home.earthlink.net/~kitpath

 

CARROT JUICE SUBSTITUTE: Cook 1 carrot with apple juice in the microwave

then mash it, adding apple juice to taste. JIFFY CORN MUFFIN MIX: plus 1/3

cup lowfat buttermilk, 1 medium egg, and up to 4 tablespoons skim milk;

400F preheated oven, 15-mins in an 8x8-inch pan; centered

rack). VARIATION: Add an ounce or two of leftover cooked meat, shredded

and warmed with the onion.

 

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

 

 

Nutr. Assoc. : 0 4712 0 0 0 2614 0 0 20120 20115 0 0 0 0 0

 

 

- - - - -

See Betty Crocker's Big Spoon and MC5

Find web pages that offer MasterCook formatted recipes,

links to buster, patches and advice, or add your webpage,

click http://home.earthlink.net/~kitpath/web/mstrcook.htm

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