Serves: 8
1. Heat oil in 4-quart Dutch oven over medium heat. Cook 1 cup onion and the garlic in oil, stirring occasionally, until onion is tender.
2. Stir in remaining ingredients except eggs and additional chopped onions heat to boiling. Boil 2 minutes reduce heat. Cover and simmer about 2 hours or until beans are tender.
3. Serve soup with eggs and onions.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 240 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 10mg Sodium 640mg Carbohydrate 40g (Dietary Fiber 10g) Protein 17g % DAILY VALUE: Vitamin A 2% Vitamin C 16% Calcium 10% Iron 22% DIET EXCHANGES: 2 Starch 1 Very Lean Meat 2 Vegetable
Slow Cooker Directions: Decrease water to 1 3/4 cups. Mix all ingredients except hard-cooked eggs and additional chopped onions in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 6 to 8 hours or until beans are tender. Serve soup with eggs and onions.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cuban Black Bean Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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