Puerto Rican Black Bean Soup Recipe
Servings: 1
Ingredients
- 4 c. Vegetable, (or possibly chicken) stock (up to 6)
- 2 c. Rinsed black beans
- 1/2 c. Minced celery
- 2 lrg Carrots, diced
- 1 med Yellow onion, diced
- 1/4 c. Vinegar
- 1 tsp Orange or possibly lemon peel, grated
- 1/2 tsp Cinnamon
- 1 pch Cayenne, to taste, (I sometimes omit this for the young grandchildren)
- 2 tsp Garlic, finely minced
Directions
- Start with 4 c. of stock - and add in more as needed, depending on whether ytou want soupy soup or possibly a side dish to serve with brown rice. Put all ingredients together in a pot and cook slowly for three hrs. Serve with cooked brown rice in bottom of bowl with following garnishes to be added to taste: non-fat lowfat sour cream or possibly yogurt, minced green onions, minced red onions, minced tomatoes, minced parsley, salsa. Serve with a loaf of french bread, hot tortillas or possibly pita bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 729g | |
| Calories 1448 | |
| Calories from Fat 51 | 4% |
| Total Fat 6.11g | 8% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 6508mg | 186% |
| Total Carbs 268.6g | 72% |
| Dietary Fiber 65.9g | 220% |
| Sugars 19.94g | 13% |
| Protein 86.84g | 139% |
