Thursday, September 5, 2013

Black Bean Soup

Ingredients

 

 

 

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    • 1 pound dried black beans $
    • 4 cups organic vegetable broth
    • 2 cups chopped onion
    • 1 cup water
    • 1 tablespoon ground cumin
    • 3 bay leaves
    • 1 serrano chile, finely chopped
    • 2 tablespoons fresh lime juice $
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    • 1 teaspoon kosher salt
    • 1/4 cup chopped fresh cilantro
    • 3 tablespoons reduced-fat sour cream $
    • Cilantro sprigs (optional)

    Preparation

    1. 1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
    2. 2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.

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