* Exported from MasterCook *

                            Black Birdies Soup

Recipe By     :Ruth McCarthy
Serving Size  : 4     Preparation Time :0:00
Categories    : Broadway FoodMover              Main Dishes
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  black beans -- 15 oz. cans, rinsed
  1                cup  carrots -- chopped
  3               cups  low sodium chicken stock
  2              large  onions -- chopped
  2             stalks  celery
     1/2           cup  carrots -- chopped
     1/4           cup  parsley
  6             cloves  garlic
  2                     bay leaves
  1           teaspoon  salt
  1           teaspoon  black pepper
                        non-stick cooking spray
                        fat free sour cream -- for garnish
                        carrot curl -- optional, for garnish

Boil beans with chicken stock 5 minutes.

Lower heat and simmer 1 hour.

Meanwhile, spray skillet with cooking spray and sauté garlic, onions, celery and carrots until soft.

Combine veggies with bean mixture, add bay leaf, parsley, salt and pepper, and simmer 1 hour more until flavors combine.

Puree soup and serve.

Source:
  "Richard Simmons Cookin' On Broadway Cookbook"
Copyright:
  "2000"
T(cooking):
  "2:00"

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Per Serving (excluding unknown items): 385 Calories; 2g Fat (3.7% calories from fat); 23g Protein; 73g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 577mg Sodium.  Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.

NOTES : Ignore any nutritional data added by the software and use these instead:

FoodMover windows to close:
1 protein
2 starch

calories 196
protein 12.5 g
carbohydrate 35.2 g
total fat 1.4 g
sodium 669 mg
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0