Black and White Bean Soup

Recipe from

Oxmoor House

Nutritional Information

Calories 430
Caloriesfromfat 7 %
Fat 3.4 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 25.3 g
Carbohydrate 76.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 163 mg
Calcium 0.0 mg

Ingredients

1 pound dried black beans
1 pound dried Great Northern beans
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground oregano
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1 (4-ounce) can chopped green chiles
3 (14 1/4-ounce) cans no-salt-added chicken broth
1/2 cup chopped fresh parsley
Nonfat sour cream (optional)
Fresh parsley sprigs (optional)

Preparation

Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and set aside.

Place oil in Dutch oven; place over medium-high heat until hot. Add onion and next 7 ingredients; saute until onion is tender. Add broth and beans. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in chopped parsley. To serve, ladle soup into individual bowls. Garnish with nonfat sour cream and parsley sprigs, if desired.

Note:

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note