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RECIPE
12 INGREDIENTS5 STEPS1HR 10MIN

Venezuelan Black Bean Soup

5.0
2 Ratings

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Mi Terruno Food

Venezuelan food at it's best.
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A rich and creamy black bean soup without a drop of fat. This recipe mixes the earthiness and goodness of the black beans with warm intense spices such as cumin and dried herbs. This soup is delicious the first day and even better as left-over eaten with rice, in tacos or wraps.
1HR 10MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
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Ingredients

US / METRIC
Servings:
2
Serves 2
1/2
Red Chili Pepper
1/2
Long Green Peppers
5
Spring Onions
1
Medium  Onion
4 cloves
1/2 Tbsp
1/2 Tbsp
Roasted Cumin Powder
1/2 Tbsp
2 cups
Tomato Passata
1 Tbsp
Worcestershire Sauce

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Nutrition Per Serving

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CALORIES
271
FAT
0.7 g
PROTEIN
14.9 g
CARBS
54.8 g

Cooking Instructions

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Step 1
Cook the Black Beans (250 gram) as per packet instructions.
Step 2
In the meantime in a blender blitz the Tomato Passata (500 milliliter), Onion (1), Spring Onion (5), Garlic (4 clove), Red Chili Pepper (1/2), and Long Green Peppers (1/2).
Step 3
In a pot, add Salt (1 teaspoon), Roasted Cumin Powder (1 teaspoon), Dried Oregano (1 teaspoon), Worcestershire Sauce (1 tablespoon), and Ground Black Pepper (1/2 teaspoon). Cook for about 20 minutes.
Step 4
When the beans are half way cooked, add the tomato sauce to the beans with Salt (1/2 teaspoon), Roasted Cumin Powder (1/2 teaspoon), and Dried Oregano (1/2 teaspoon) leave to cook for approx 30 minutes or until the beans are soft. Stir occasionally to avoid the beans sticking to the pot.
Step 5
Once the beans are soft, serve immediately.

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Nutrition Per Serving
Calories
271
% Daily Value*
Fat
0.7 g
1%
Saturated Fat
0.2 g
1%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
54.8 g
20%
Fiber
14.1 g
50%
Sugars
7.0 g
--
Protein
14.9 g
30%
Sodium
2344.7 mg
102%
Vitamin D
--
--
Calcium
136.7 mg
11%
Iron
5.0 mg
28%
Potassium
821.4 mg
17%
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