You will need:
- 2 cups dried black beans
- 14 1/2 ounces diced tomatoes
- 2 tablespoons olive oil
- 2 cups diced carrots
- 5 garlic cloves, minced
- 2 cups chopped red bell peppers
- 2 cups chopped onions
- 1/4 cup chopped celery leaves
- 2 cups chopped celery
- 3 bay leaves
- 10 cups water
- 1 teaspoon dried cilantro
- 1 teaspoon dried oregano
- 1/8 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Step 1:
Soak the beans overnight; drain.
Step 2:
In a large soup pot, heat the olive oil.
Step 3:
Add in the red peppers, garlic, carrots, onion, celery and celery leaves.
Step 4:
Cover and cook for about 10 minutes (until the vegetables start to soften).
Step 5:
Add the water, canned tomatoes, bay leaves, oregano, cumin, cilantro, salt and pepper.
Step 6:
Bring to a boil, then add the drained black beans.
Step 7:
Bring to a boil again and then reduce the heat and simmer for about 2 hours (or until the black beans are tender).
Step 8:
Discard the bay leaves and serve.
Nutritional information for one serving:
Calories: 169
Calories from fat: 26
Total fat: 3g
Cholesterol: 0mg
Total carbs: 29.4g
Fiber: 7.2g
Protein: 8.2g
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