Yield: 6 Servings
Measure | Ingredient |
---|---|
30 ounces | Black beans |
2 cups | Chicken broth; fat free |
2 cups | Water |
1 \N | Whole carrot; sliced |
1 \N | Whole yellow onion; chopped |
1 \N | Whole idaho potatoes; grated |
2 \N | Stalks celery; chopped |
1 teaspoon | Dried oregano |
1 teaspoon | Cumin |
⅛ teaspoon | Cayenne |
2 tablespoons | Ons; fresh cilantro chopped |
⅓ cup | Fresh lemon juice |
\N \N | Nonfat sour cream |
GARNISH
In a large stock pot combine the beans, broth, water, carrot, onion, potato, celery, oregano, cumin , cayenne and cilantro. Cook over medium heat for 20 minutes.
Stir in the lemon juice just before serving.
Garnish with 1 tablespoon nonfat sour cream.
Per serving (excluding unknown items): 536 Calories; 2g Fat (4% calories from fat); 32g Protein; 101g Carbohydrate; 0mg Cholesterol; 27mg Sodium Recipe by: Miss Daisy Cooks Light Posted to MC-Recipe Digest V1 #987 by jrjet@... (Dot & Tim McChesney) on Jan 6, 1998