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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean And Roasted Tomato Soup

Recipe Tags: Soup Recipes

Date Added: December 08, 2009

Ingredients:

1 Pound Plum Tomatoes halved lengthwise
1 Onion halved lengthwise, cut into thin wedges
1 Carrot peeled, quartered
3 Cloves Of Garlic chopped
1 Tablespoon Olive Oil or lard
1/2 Teaspoon Dried Oregano ;
2 Cups Vegetable Broth
3 1/4 Cups Black Beans or two 15-ounce cans black beans; rinsed, drained
1/2 Cup Yogurt
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Directions:

1. The roasted vegetables add great depth of flavor to this soup.

2. Preheat oven to 350 F Combine tomatoes, onion and carrot in large roasting pan.

3. Add garlic, oil and oregano and stir to coat vegetables.

4. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.

5. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor.

6. Add 2 cups broth to roasting pan and scrape up any browned bits.

7. Add broth and 2 1/4 cups beans to processor.

8. Puree vegetable mixture until almost smooth.

9. Transfer soup to heavy large saucepan. Add remaining 1 cup beans.

10. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes.

11. Stir in carrot. Season with salt and pepper.

12. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing).

13. Ladle soup into bowls. Top each with dollop of yogurt.

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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 Yogurt, Beans, Tomato, Garlic, Onion, Olive Oil allergies.
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