Side Pannel
Black Bean Soup #1
Ingredients List
- 3 c Dried black beans
- 10 c Water
- 1 ts Salt
- 1 c Chopped celery
- 1 c Chopped onion
- 1 c Chopped green bell pepper
- 1 c Sliced carrot
- 2 ts Dried whole basil
- 2 ts Dried whole oregano
- 1 ts Black pepper
- 1/2 ts Ground cumin
- 1/4 ts Ground red pepper
- 4 Cloves garlic; minced
- 1 Bay leaf
- 29 oz No-salt-added whole
- -tomatoes; undrained and
- -chopped
- 11 oz Vacuum-packed white corn
- 8 oz No-salt-added tomato sauce
Directions
Sort and wash beans; place in a large Dutch oven or stockpot. Add 10 cups
water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover
and let stand 1 hour. (Do not drain beans).
Add celery and next 10 ingredients to beans. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours or until beans are tender.
Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce
heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2
quarts (serving size: 1-1/2 cups).
NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa=
t
water and salt, and bring to a boil; cook 1 minute. Remove from heat; cover
and let stand 1 hour. (Do not drain beans).
Add celery and next 10 ingredients to beans. Bring mixture to a boil;
cover, reduce heat, and simmer 1-1/2 hours or until beans are tender.
Add tomatoes, corn, and tomato sauce; stir well. Bring to a boil; reduce
heat, and simmer, uncovered, 30 minutes. Discard bay leaf. Yield: 4-1/2
quarts (serving size: 1-1/2 cups).
NOTES : Adelaide S. Wood, of Tuscaloosa, Alabama, came up with this low-fa=
t
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