* Exported from MasterCook *
Black Bean and Spinach Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Black beans
3 tb Onion -- chopped
2 tb Celery -- chopped
1 t Garlic -- finely chopped
1 t Ginger -- grate
1 tb Orange zest
Pepper
5 oz Spinach leaves
4 tb Plain yogurt -- FF
8 Orange segments
1 tb Cilantro -- coarse chop
Recipe by: Eat More, Weigh Less
Sort, wash, and drain the black beans. In a heavy
sauce pot, combine the beans, onion, celery, garlic,
ginger, orange zest, and pepper to taste. Add 6 cups
of water and bring to a boil, stirring occasionally.
Lower the heat, cover and simmer for 1 hour, or until
the beans are fully cooked (the cooking time varies
with type and age of the beans).
Meanwhile, carefully wash the spinach leaves to
remove all sand and grit. Place the washed leaves in
a heated Teflon saute pan. Stir until they are wilted
but still bright green, 2 to 3 minutes. Add ground
pepper and cool. Mince the cooked spinach and set it
aside.
Spoon one-third of the black beans into a blender
or food processor. Puree until completely smooth and
transfer back to the soup. Stir the spinach into the
soup, return to a simmer, and serve immediately.
Ladle the soup into shallow rimmed soup plates.
Spoon nonfat yogurt into the center of each, garnish
with 2 orange segments, and sprinkle with fresh
cilantro.
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