** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bring to a boil for two minutes; cover and set aside one hour.
3. Add onion, celery and carrots; simmer slowly for 2 hours.
4. Puree with liquid. Bring soup to a simmer and taste for seasoning, adding chicken stock or water if too thick.
5. Serve in wide bowls and pass garnishes separately.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Celery, Onion allergies.