Black Bean Soup
Out of the green Peach Tree Tea Room cookbook. Tortilla chips & Monterey Jack cheese are garnishes - I didn't list them in the ingredients because I wanted the nutritional value without them.
9/24/09 Very good and super easy
- Preparing Time: 20 minutes
- Total Time: 4 hours
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 onion chopped
- chopped green onions
- 3 tablespoons chopped cilantro
- sliced jalapenos
- 4 cups dried black beans sorted and rinsed
- 12 cups rich beef broth
- 2 garlic cloves mashed
- 1 tablespoon comino
- Carbohydrate 58.0773224999977 g
- Cholesterol 0 mg
- Fat 1.51869999999967 g
- Fiber 13.9888998326641 g
- Protein 20.1632124999987 g
- Saturated Fat 0.442495499999991 g
- Serving Size 1 1 Serving (375g)
- Sodium 704.078999999971 mg
- Sugar 44.0884226673335 g
- Trans Fat 0.308092249999879 g
- Calories 320 calories
Combine all ingredients (except garnish) in a large stock pot. Cover and cook 3-4 hours on low heat until beans are very soft. (This can be done also by cooking overnight on low) When beans are done, puree in a food processor. (Be very careful with the hot liquid...) Place beans back in pot and thin to desired consistency w/ extra beef or chicken broth. Taste for salt. Garnish with crispy tortilla chips, grated Monterey Jack cheese, chopped green onions and jalapenos.
