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Black Bean Soup

Fresh.n.Natural's picture
Ingredients
  Oil 3 Tablespoon
  Onion 1 , chopped
  Celery and top 1 , chopped
  Black beans 1 1⁄2 Cup (24 tbs), soaked overnight in 1.5 quarts stock
  Stock 1 1⁄2 Quart (For Soaking Beans)
  Salt 1⁄4 Teaspoon
  Nutritional yeast 3 Tablespoon
  Celery seeds 1 Tablespoon, ground
  Whole wheat flour 3 Tablespoon
  Soy flour 1 Teaspoon
  Lemons juice 2
  Hard-cooked eggs 2 , sliced
Directions

Heat oil in bottom of pot and in it lightly saute1 onion and celery.
Add beans and stock.
Cover.
Simmer for 3 hours, or until beans are tender.
Puree.
Add salt, yeast, celery seeds, flours to puree and blend well.
If too thick, add more stock.
Cook until thoroughly heated.
Add lemon juice.
Blend.
Garnish with sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Bean
Servings: 
6

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4.085
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 344 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 82.9 mg27.6%

Sodium 488.6 mg20.4%

Total Carbohydrates 39 g13.1%

Dietary Fiber 9 g36%

Sugars 2.8 g

Protein 20 g39.6%

Vitamin A 3.3% Vitamin C 19.1%

Calcium 12.9% Iron 23.3%

*Based on a 2000 Calorie diet

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Black Bean Soup Recipe