Comparison Of Black Bean Soup Recipe

Black Bean Soup

Ingredients:

For the beans
- 1lb of dry black beans
- 1 small onion – quartered
- 1 small red bell pepper
- 3 bay leaves
- 2 cloves of garlic
For the soup
- 1 tablespoon of olive oil
- ½ cup of chopped parsley
- 1 large onion – minced
- 1 red pepper – minced
- 5 cloves of garlic – minced
- 2 medium carrots – shredded
- ¼ cup of white wine
- 1 tablespoon of red wine vinegar
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- Black pepper
- Salt
- 1 chicken bullion

Directions:
1. Prepare a large pot with 8 cups of water. Rinse the black beans and add into the pot. Cover the pot with a lid and bring the water to boil. Once boiling, remove pot from the heat and let sit for 1 hour. Do not remove the lid.
2. Drain the water from the
Prepare a Dutch oven and set over medium heat.
2. Heat the olive oil then add in the garlic and scallions. Cook for a minute while stirring continuously.
3. Add the potato, corn, 1 tablespoon of fresh cilantro, milk, and bullion into the Dutch oven. Stir and bring the mixture to a boil.
4. Lower heat to a simmer then cover with a lid. Cook for 35 minutes. Stir occasionally.
5. Remove the Dutch oven from heat and stir in the sour cream. Puree the mixture in an immersion blender.
6. Return the soup in the Dutch oven and set over low heat. Taste and adjust seasoning according to preference.
7. Pour into a serving bowl and top with the remaining cilantro. Serve while still hot. Enjoy!

Nutrition Facts:
- Calories – 257
- Fat – 8g
- Carbohydrates – 36g
- Fiber – 3g
- Protein – 14g
- Sugar – 14g
- Sodium – 474mg
- Cholesterol –