BLACK BEAN SOUP WITH CUMIN RECIPES

Name: Black Bean Soup With Cumin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 large onion, chopped; 1 large garlic clove, sliced; 1/4 cup celery or 1 stalk celery, sliced; 1/2 cup carrots or 1 medium carrot, diced; 1/2 teaspoon ground cumin; 1/4 teaspoon fresh ground black pepper (to taste); 2 (15 ounce) cans low sodium vegetable broth; 2 (15 ounce) cans low-sodium black beans, drained and rinsed

BLACK BEAN SOUP WITH CUMIN RECIPE - FOOD.COM

Black Bean Soup With Cumin Recipe - Food.com image

This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, chopped
1 large garlic clove, sliced
1/4 cup celery or 1 stalk celery, sliced
1/2 cup carrots or 1 medium carrot, diced
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper (to taste)
2 (15 ounce) cans low sodium vegetable broth
2 (15 ounce) cans low-sodium black beans, drained and rinsed

Steps:

Combine all ingredients in a large pot (at least 4 quarts).
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

Nutrition Facts : Calories 25.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 18.2, CarbohydrateContent 5.7, FiberContent 1.3, SugarContent 2.5, ProteinContent 0.7

BLACK BEAN SOUP WITH CUMIN AND CORIANDER RECIPE - FOOD.COM

Black Bean Soup With Cumin and Coriander Recipe - Food.com image

This was printed in the Montreal Gazette and can be found in Deborah Madison's Vegetable Soups. I think I'll try it some time soon.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 cups

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil or 3 tablespoons sunflower oil
1 large onion, chopped
2 small carrots, chopped
3 celery ribs, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 bunch fresh coriander, leaves and stems chopped separately
1 teaspoon salt
1 -2 teaspoon cumin
1 teaspoon paprika (Spanish smoked paprika being preferred in this recipe)
2 bay leaves
1/4 teaspoon cayenne
1 cup water
2 (19 ounce) cans black beans, draind
1/2 cup sour cream
1/2 lime, juice of

Steps:

Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
Serve soup hot in heated bowls, topping each serving with sour cream mixture.

Nutrition Facts : Calories 223.3, FatContent 8.6, SaturatedFatContent 2.5, CholesterolContent 7.5, SodiumContent 326.9, CarbohydrateContent 28.5, FiberContent 9.8, SugarContent 2.6, ProteinContent 9.7

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