Black Bean Soup

Prep:8h 15minCook:1h

I purchased/own this cookbook written by Dr. Jennie Brand-Miller, Kaye Foster-Powell, and Joanna McMillan-Price and published by Marlowe & Company, NY.

Updated at: Thu, 31 Aug 2023 21:13:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories409.5 kcal (20%)

Total Fat12.4 g (18%)

Carbs60.6 g (23%)

Sugars10.4 g (12%)

Protein16.3 g (33%)

Sodium1257.9 mg (63%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupdried black beans

soaked overnight in water

1 tablespoonolive oil

3 slicesbacon

fat trimmed and chopped

2 teaspoonsground cumin

1 teaspoonground coriander

2carrots

chopped

1 poundorange sweet potato

cubed

2bay leaves

6 cupsvegetable stock

or chicken

¼ cupcilantro leaves

chopped

Instructions

Step 1

Drain the black beans from the soaking water, the rinse under cold water and drain again.

Step 2

Heat the oil in a saucepan. Add the onions, garlic, and bacon and cook for 4 minutes, or until the onions are soft. Add the cumin and the ground coriander and cook for about 30 seconds, or until aromatic. Add the carrots, sweet potato, bay leaves, stock and beans. Bring to a boil, then cover and simmer over low heat for an hour, or until the beans and the vegetables are soft.

Step 3

Remove the bay leaves from the soup. Allow to cool a little, then transfer to a food processor or a blender and puree until smooth. Mix in the cilantro and season with pepper.