Black Bean Soup Recipe - Cooking Index
Black Bean Soup Recipe - Cooking Index
| 1 | Bacon | |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1 cup | 110g / 3.9oz | Chopped celery |
| 2 1/2 cups | 400g / 14oz | Cooked black beans - drained |
| 2 1/2 cups | 592ml | Water |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Fry bacon over medium heat in small heavy frying pan; crumble bacon and set aside.
Heat bacon drippings over medium heat; saute onion and celery until tender, stirring occasionally.
Puree beans in blender or food processor fitted with steel blade and stir into vegetables. Mix in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Soup will thicken as it stands and can be thinned with additional water. Serve hot.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 1 Starch, 1/2 Fat.
Nutrition Facts: Carbohydrates 18g; Protein 6g; Fat 3g; Calories 124; Fiber 6.9g; Sodium 205mg; Cholesterol 21mg.
Note: Low-sodium diets: Omit salt.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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