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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1 cup servings 160g Recipe makes 8 1 cup servings) The following items or measurements are not included below: vegetable stock 3/4 teaspoon celery salt |
||
| Calories 119 | ||
| Calories from Fat 21 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 13mg | 0% | |
| Potassium 380mg | 10% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 2.1g | ||
| Protein 6.4g | 12% | |
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Costa Rican Black Bean Soup
By: Enjolinfam
Jun 9, 2008
This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.
8 1 cup servings
Ingredients
- 1 cup celery, finely diced
- 1 medium sweet onion, finely diced
- 1 medium red pepper, finely diced
- 1 cup fresh tomato, chopped
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 1 tablespoon canola oil or olive oil
- 3 cups black beans, canned including liquid (4 - 15 oz. cans)
- 3 cups vegetable stock
- 1 teaspoon oregano
- 1 teaspoon cumin
- 3/4 teaspoon celery salt
- 3/4 teaspoon coriander powder
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/2 teaspoon allspice
- salt
- sour cream, can add a spoonful on top (optional)
Directions
1
In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.2
Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
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Browse similar recipes by category
- Course > Side Dishes
- Course > Soups
- Main Ingredient > Beans > Black Beans
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Winter
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: Maito
On Jul 11, 2008
This a really good soup. I halved the cayenne pepper, and it was still fairly spicy. I also subbed celery seed and 1/4 tsp of salt for the celery salt, since I didn't have any. I topped this with cilantro and squeezed lime and lemon over it at the table, and that definitely brightened up all the flavors. Served 4 as an entree. Here is my video of the soup being made: http://www.recipezaar.com/sitenews/post.php?pid=944&pn=1&pageref=Photo_Video-927138&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT
From: pattikay in L.A.
On Jul 11, 2008
Lovely soup. The seasonings were just right. The only thing I did differently was add a little corn. I served it over rice, topped it with sour cream and had tortilla chips alongside. Thanks for posting!
From: Bayhill
On Jul 10, 2008
Delicious! Wow...we loved the spices in this quick and easy soup. I made a half recipe as there was only two of us eating, but I kept the written amounts of garlic and ginger. Also, I used chicken stock because that is what I had on hand. I served this topped with Mexican 4-blend cheese, sour cream, and chopped fresh cilantro. Thank you for sharing this fabulous recipe...it is definitely a keeper! Made for ZWT4
From: cookiedog
On Jun 13, 2008
OOOh Yum! The spices in this make this black bean soup into something very special. I used chicken stock because it is what I had on hand and otherwise followed the directions. My DBF got into this even before I added the beans, because he thought it was finished. LOL- He enjoyed it both ways! I noticed my 15 oz can held 1 1/2 cups of beans and liquid, but because my dbf ate half of the soup early- I wasn't exactly sure how many beans to add - I just eyeballed it. I'm sure I'll be making this one again. Made for ZWT 4 by a fellow Jefe!
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