Black Bean & Vegetable Soup
Black beans give a unique taste to any dish you mix it with. I have abundant black beans in my backyard so I might try this Black Bean & Vegetable Soup recipe for a change. Remarkably, my family loves it and I want to share it with you. Free from cholesterol, this is excellent for those who aim to obtain that sexy figure. Read on to know how.
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 4 people
Ingredients
- 1 lb dried black beans or other beans your choice
- 8 cups water
- 1 ½ tsp salt
- ½ cup dry red wine
- 2 tsp dried basil
- 1 tsp dried marjoram
- ¼ tsp pepper
- 2 cups onions chopped
- 2 cups red potatoes chopped
- 1 cup celery chopped
- 1 cup carrot sliced
- 6 garlic cloves minced
- 1.12 oz can stewed tomatoes
Instructions
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Put black beans in a bowl. Pour water into it covering about 2 inches above the black beans. Let it settle all night. Drain the water well.
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Place the beans in a large pot. Pour about 8 cups of water and add the other ingredients. Cover and boil for 2 and a half hours on low heat or up until the vegetables become tender.
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It is best served with French bread.
