Black Bean Soup Over Rice
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 cups chicken broth
- 2 cloves garlic finely chopped
- 2 teaspoons olive oil
- nonstick cooking spray
- 1 teaspoon creole seasoning
- 1 sm red onion diced
- 4 cups black beans if canned, rinse and drain
- 1 teaspoon ground cumin (i don't use like cumin, so i don't use it)
- 2 cups brown rice cooked (takes about 50 minutes)
- 3 limes halved
- 1 cilantro leaf for garnish (optional)
- Carbohydrate 258.831922777452 g
- Cholesterol 0 mg
- Fat 7.54132981751231 g
- Fiber 79.0866761769423 g
- Protein 82.817075555508 g
- Saturated Fat 1.71118544207983 g
- Serving Size 1 1 Serving (1052g)
- Sodium 131.836758207328 mg
- Sugar 179.74524660051 g
- Trans Fat 1.29301227956491 g
- Calories 1403 calories
Spray a nonstick pan with nonstick cooking spray. Heat the olive oil in the pan. Add the onion and garlic; sauté until translucent. Add the chicken stock, 2 1/2 cups of the cooked black beans and the creole seasoning. Bring the mixture to a gentle boil and cook until the amount is reduced by a third; puree in a blender or food processor until smooth. (you may refrigerate this nor for serving later. Then reheat the bean puree; if necessary, thin the puree with additional chicken stock to make it smooth.) When serving, place 1/3 cup of the cooked brown rice in each bowl. Top with 1/4 cup of the reserved whole black beans (heated). Add 1 cup heated bean puree. Squeeze 1/2 lime over each bowl. Garnish with a cilantro leaf, if desired. Makes 6 servings- 261 calories
