BLACK BEAN SOUP
I was introduced to this recipe by my SiL, in Calgary, and commented that it really rocked. Keeps well in fridge or freezer, nukes well in the microwave for work lunch, and is pretty solid for "healthiness in eating".
Provided by John DOH
Categories Clear Soup
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a pot.
- Add onions, garlic and skinned sliced sausages; sauté over medium heat for 5 minutes.
- Add carrots and celery, sauté 5 minutes.
- Add peppers and tomatoes, sauté 5 minutes.
- Add salt, pepper, thyme and bay leaf, sauté 5 minutes.
- Drain and puree one can of black beans, add other can with juice, and sauté 5 minutes.
- Add vegetable broth.
- Lower temperature and simmer for at least one hour, stirring occasionally.
- Tastes the better for longer cooking. Remove the bay leaf and thyme sprig on completion.
Nutrition Facts : Calories 319.2, Fat 22, SaturatedFat 7.2, Cholesterol 45.8, Sodium 594.8, Carbohydrate 17.9, Fiber 5.2, Sugar 4.4, Protein 13.1
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