BEAN: Cuban Black Bean Soup #2
Source of Recipe
Betty Crocker's Complete Cookbook
* Exported from MasterCook *
Cuban Black Bean Soup #2
Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories : Low-fat, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 large onion -- chopped (1 cup)
3 garlic cloves -- finely chopped
2 2/3 cups dried black beans -- (1 pound)
1 cup fully cooked ham -- finely chopped
3 cups beef broth
3 cups water
1/4 cup dark rum or apple cider
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper -- chopped (1 cup)
1 large tomato -- chopped (1 cup)
chopped hard-cooked egg -- if desired
chopped onion -- if desired
Heat oil in 4-quart Dutch oven over medium heat. Cook 1 cup onion and the garlic in oil, stirring occasionally, until onion is tender.
Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Serve soup with eggs and onions.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups):
Calories 240 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 10mg; Sodium 640mg; Carbohydrate 40g (Dietary Fiber 10g); Protein 17g % DAILY VALUE:; Vitamin A 2%; Vitamin C 16%; Calcium 10%; Iron 22%
DIET EXCHANGES: 2 Starch; 1 Very Lean Meat; 2 Vegetable
Slow Cooker Directions: Decrease water to 1 3/4 cups. Mix all ingredients except hard-cooked eggs and additional chopped onions in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 6 to 8 hours or until beans are tender. Serve soup with eggs and onions.
Source:
"Betty Crocker's Complete Cookbook, Everything You Need to Know to
Cook Today, 9th Edition."
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
T(Cooking Time):
"2:15"
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