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Quick Black Bean Soup

Western.Chefs's picture
Ingredients
  Kidney beans 5 Cup (80 tbs) (Canned / Home Baked)
  Water 3 3⁄4 Cup (60 tbs)
  Beef bouillon cubes 2
  Black pepper 1 Dash
  Powdered cloves 1⁄2 Teaspoon
  Prepared mustard 1 Teaspoon
  Bay leaf 1
  Hard cooked egg 1 , shelled
  Lemon 1 , sliced thin
Directions

Combine the beans and 1 c of the water in a saucepan, and bring to a boil.
Press dirough a sieve or a potato ricer, then add the remaining 2 3/4 c water in which the bouillon cubes have been dissolved, the pepper, cloves, mustard, and bay leaf, and simmer 15 min.
Remove bay leaf, add the sliced egg, and serve with a slice of lemon on top, of each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3247 Calories from Fat 167

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 3.5 g17.4%

Trans Fat 0 g

Cholesterol 246.3 mg82.1%

Sodium 2016.1 mg84%

Total Carbohydrates 575 g191.7%

Dietary Fiber 143.9 g575.7%

Sugars 20.1 g

Protein 217 g434.4%

Vitamin A 8.6% Vitamin C 147.8%

Calcium 85.6% Iron 352.5%

*Based on a 2000 Calorie diet

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Quick Black Bean Soup Recipe