Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat. | 2. Take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well. | 3. ***If you want a creamier thicker soup add the ½ cup of heavy cream at this time. | 4. After soup comes to a boil add the dash of vinegar. Reduce heat and cook stirring regularly for 10 minutes. | 5. Serve with optional dopple of sour cream & chopped scallions in the center of each serving. | 6. You can also use a pinch of parsley if you don�t have/like scallions on top of the sour cream for a little color. You can also serve soup over cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	3	cans		2975.4423	544.1307	188.4738	12.3904
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2 -3		chopped	-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
bay leaf	1			-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
cream	4 -6	tablespoons	sour	0.0	0.0	0.0	0.0
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
white rice	3 -4	cups	cooked cooked	0.0	0.0	0.0	0.0
parsley	4 -6			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.