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Ingredientes
- 8 - 12 ounce. coarsely minced onion, available at many salad bars
- 2 ribs celery, diced
- 2 teaspoon chopped garlic in oil
- 2 tbsp. extra virgin olive oil
- 3 (16 ounce.) cans black beans, thoroughly rinsed and liquid removed
- 5 c. water
- 2 c. minced canned tomatoes
- 1 lg. green pepper, coarsely minced
- 4 scallions, minced
- 1/2 - 1 jalapenos, chopped
- 1 1/2 teaspoon grnd cumin
- 1 tbsp. minced fresh oregano, or possibly 1 teaspoon dry
- 1 bay leaf
- Freshly grnd black pepper to taste
- 2 tbsp. minced cilantro per serving
Direcciones
- Saute/fry the onion, celery and garlic in warm extra virgin olive oil in a non - stick skillet till the onion begins to soften and brown. Combine the beans with the water, tomatoes, green pepper, scallions, jalapeno, cumin, oregano, bay leaf and black pepper in a large pot. Cover and bring to a boil. When the onion mix is cooked, add in it to the beans and simmer 5 - 10 min. Puree 4 c. of the soup mix in a blender or possibly food processor; return to the pot and continue to heat for 2 to 3 min. To serve, remove the bay leaf, and spoon the soup into large bowls. Sprinkle with cilantro. Yields about 12 c.. A favorite in the U. S. Senate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 12 servings | |
| Calories 374 | |
| Calories from Fat 33 | 9% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 1607mg | 46% |
| Total Carbs 65.83g | 18% |
| Dietary Fiber 16.2g | 54% |
| Sugars 4.45g | 3% |
| Protein 21.86g | 35% |
