McCartney -- Black Bean Soup

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* Exported from MasterCook *

 

Black Bean Soup (Brazil)

 

Recipe By :Linda McCartney On Tour

Serving Size : 4 Preparation Time :1:30

Categories : Linda McCartney On Tour

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup black beans -- soaked

2 tablespoons vegetable oil

1 medium onion -- chopped

2 cloves garlic -- sliced

1 green chili pepper -- seeded and chopped

5 cups vegetable stock

2 tablespoons tomato puree

1 bay leaf

2 3/4 cups soy milk -- warmed

4 tablespoons coriander or flat leaf parsley -- freshly chopped

sea salt and black pepper -- to taste

 

Soak the black beans for a minimum of 8 hours. Drain and rinse the beans

thoroughly. In a large saucepan, heat the oil over medium heat and cook the

onion, garlic, and chili peppers, stirring occasionally until softened, for

about 5 minutes.

 

Add the beans, stock, tomato puree, and bay leaf, and bring to a boil. Boil for

10 minutes, then reduce the heat, cover, and simmer for a further 50 minutes, or

until the beans are tender.

 

Cook for at least 10-15 minutes, then remove the bay leaf and puree tile mixture

in a blender until smooth.

 

Return the soup to the saucepan, then stir in the soy milk and reheat it gently.

Stir in the coriander or parsley before serving and season to taste with salt

and pepper.

 

 

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Per Serving (excluding unknown items): 422 Calories; 15g Fat (31.7% calories

from fat); 18g Protein; 56g Carbohydrate; 11g Dietary Fiber; 3mg Cholesterol;

2087mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat; 0

Other Carbohydrates.

 

NOTES : Black beans (frijoles negroes) are kidney-shaped beans native to South

America and are traditionally used in stews and soups.

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0