Puerto Rican Black Bean Soup
Try this Puerto Rican Black Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/2 ts cinnamon
- 1/2 c celery chopped
- 1/4 c vinegar
- 2 ts garlic finely chopped
- 2 lg carrots diced
- 1 md yellow onion diced
- 2 c black beans rinsed
- 1 pn cayenne to taste
- 4 c vegetable (or chicken)
- 1 ts orange zest grated, or lemon zest
- Carbohydrate 195.4579525 g
- Cholesterol 0 mg
- Fat 5.3434225 g
- Fiber 64.9439991009831 g
- Protein 57.7625075 g
- Saturated Fat 1.192368 g
- Serving Size 1 1 Serving (1199g)
- Sodium 340.399 mg
- Sugar 130.513953399017 g
- Trans Fat 1.418643 g
- Calories 1003 calories
Start with 4 cups of stock -- and add more as needed, depending on whether ytou want soupy soup or a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hours. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped tomatoes, chopped parsley, salsa. Serve with a loaf of french bread, warm tortillas or pita bread. Posted to JEWISH-FOOD digest Volume 98 #027 by Joan Callaway <joancallaway@mother.com> on Jan 15, 1998
