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Ingredientes
- 2 c. Black beans
- 8 c. Water
- 2 Tbsp. Vegetable broth/seasoning Mx Freshly ground. pepper
- 2 x Leeks, washed and sliced
- 2 x Carrots, scrubbed & minced
- 1 x Onion, minced
- 1/4 c. Minced fresh cilantro Grated zest of 1 orange
Direcciones
- 1. Soak Beans overnight in sufficient water to cover. 2. Drain. 3. Place Beans, 6 c. of water, broth mix, and pepperin large pot and cook over low heat till the beans are tender, about 2 to 3 hrs. 4. Meanwhile, cook the leek, carrot, and onion in about 2cups of wateruntil tender, about 30 min. 5. When beans are done, remove 2 c. of beans inliquid and process ina blender or possibly food processor till smooth. 6. Return to soup pot. 7. Place cooked veggies and water in the blender or possibly processor and process till smooth. 8. Add in to the beans and mix well. 9. Stir in the cilantro and orange zest just before serving.
- Variations: Cook 1 peeled and minced potato with the beans and/or possibly puree all of the bean mix for a thicker soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 534mg | 15% |
| Total Carbs 22.77g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 1.74g | 1% |
| Protein 7.26g | 12% |
