Black bean soup, miss daisy's

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


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

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