Black bean soup

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 254, total fat 11 G., saturated fats 2 G., proteins 10 G., carbohydrates 31 G., fiber 11 G., cholesterol 0 mg, sodium 623 mg, sugar 5 G.

This thick, hearty soup is easy to make with canned black beans and canned tomatoes in their own juice. Rich in spices, it adds a wonderfully warming flavor and aroma. Serve with hot Cubano sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 stalks celery, chopped
1 carrot, finely chopped
1 onion, finely chopped
3 tbsp. l. olive oil
2 tsp dried oregano
1 tsp ground cumin
0.5 tsp red pepper flakes
0.5 tsp celery seeds
3 cloves garlic, crushed
2 cups cooked black beans (or 1 16-ounce can rinsed beans)
1 tbsp vegetarian or chicken broth base
1 bay leaf
1 can (425 g) diced tomatoes
Serving: Cubano sandwiches, see recipe below

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: black beans, carrot, celery, tomatoes, celery seeds, bay leaf, cumin, oregano

Cooking the dish according to the recipe:

In a large saucepan over medium heat, sauté the celery, carrots, and onion in olive oil until softened, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds, and garlic and cook until fragrant, about 2 minutes. Add the black beans, broth, bay leaf, and tomatoes, then add enough water to cover by 1–2 inches (about 4 cups).
Bring to a boil and simmer for at least 30 minutes but up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper to taste. Serve with Cubano sandwiches.

Sandwiches "Cubano":

Cut 1 French baguette into quarters. Mix 2 tablespoons each mayonnaise and Dijon mustard and spread on the bread. Top with slices of Swiss cheese, roast pork ham, pickles, and more cheese. Butter both sides of the sandwiches and toast in a cast-iron skillet over medium-high heat, pressing down with a heavy skillet, for 2 minutes. Flip, reduce heat to medium-low, and toast until golden brown, another 1 minute.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Sandwiches / Soups / Vegetable soups / Food Network - recipes

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