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    You are in: Home / Recipes / Black Bean Soup With Cumin Recipe
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    Black Bean Soup With Cumin

    Black Bean Soup With Cumin. Photo by Anne Sainz

    1/1 Photo of Black Bean Soup With Cumin

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Anne Sainz's Note:

    This is adapted from a recipe in Jane Brody's "Good Food Book." I made some changes so it would better fit our Nutritarian eating style. I like the soup because it is a little different from many of my other recipes but still quick and easy to make. You can reduce prep time by using frozen vegetables and jarred garlic.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large pot (at least 4 quarts).
    2. 2
      Bring soup to a boil, stirring several times so bottom doesn’t burn.
    3. 3
      Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
    4. 4
      Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.

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    Nutritional Facts for Black Bean Soup With Cumin

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.3
     
    Calories from Fat 76
    30%
    Total Fat 8.4 g
    13%
    Saturated Fat 4.0 g
    20%
    Cholesterol 9.3 mg
    3%
    Sodium 15938.8 mg
    664%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 1.2 g
    5%
    Sugars 18.1 g
    72%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    low-sodium black beans

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