Vegetarian Black Bean Soup
10 oz dry black beans (1 1/2 cups), rinsed and drained
8 cups water
1 medium onion, chopped (1/2 cup)
1 fresh jalapeno chile pepper, seeded and chopped*
3 cloves garlic, minced
6 cups no salt added vegetable broth
2 Tbsp ground cumin
1 Tbsp chili powder
1/2 tsp salt
1/2 cup chopped fresh cilantro or cilantro sprigs
Lime slices or wedges
Light sour cream (optional)
In a large pot combine beans and the 8 cups water. Bring to boiling;
reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover
and let stand for 1 hour. Drain and rinse beans.
In a 4 quart slow cooker combine drained beans, onion, jalapeno, garlic,
broth, cumin, chili powder, and salt.
Cover and cook on low heat setting for 9 to 10 hours or on high-heat
setting for 4 1/2 to 5 hours. Use a potato masher to coarsely mash the
beans. Top each serving with cilantro and serve with lime slices or
wedges for squeezing. If desired, top each serving with sour cream.
Makes: 6 - 1 1/3 cup servings
* Tip: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible. When
working with chile peppers, wear plastic or rubber gloves. If your bare
hands do touch the peppers, wash your hands and nails well with soap and
warm water.
Nutrition Facts Per Serving: 204 cal., 1 g total fat, 367 mg sodium, 37
g carb., 10 g fiber, 4 g sugars, 11 g pro.
Posted by: Darlene BC <dsharple@shaw.ca>
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