Cuban Black Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 lg onion chopped
- 6 cloves
- 1 green pepper; chopped
- 2 c chopped celery with some
- 2 chiles; seeded and minced,
- 1/2 ts ground cumin; (i use about
- lemon slices; (optional)
- 3 vegetable bouillon cubes or
- 1 lb black beans soaked overnight
- 2 tb lemon juice; (fresh is best)
- 1 lg garlic clove; mashed, (i use
- Carbohydrate 41.5038 g
- Cholesterol 0 mg
- Fat 8.7417 g
- Fiber 18.2570004296303 g
- Protein 4.745 g
- Saturated Fat 2.39918 g
- Serving Size 1 1 Serving (725g)
- Sodium 110.03 mg
- Sugar 23.2467995703697 g
- Trans Fat 2.63144 g
- Calories 203 calories
1. Cook beans until very soft. (see above recipe) 2. Lightly spray a skillet with olive oil cooking spray and saute onion, garlic, celery, chiles, green pepper, and cloves until the onion is lightly browned. 3. Add some of the bean broth and dissolve the bouillon cubes or powder. 4. Add lemon juice. Simmer until vegetables are soft. 5. Mash some of the beans with a potato masher and combine vegetable mix with the beans. 6. Bring the soup to a bol, lower heat, and simmer for 10-15 minutes to blend flavors. Add water if the soup is too thick. Add salt if necessary. Serve garnished with a lemon slice. Serves 6-8. I actually dont bother with the lemon slice. Posted to fatfree digest by JBennicoff@aol.com on Oct 5, 1999,
