04-13-2006, 04:15 AM
Makes: 6 servings
1 cup black beans, rinse and drain
1/4 cup onion, chopped
2 tablespoons celery, chopped
3 tablespoons green onion, chopped
1 tablespoon garlic, minced
1 teaspoon gingerroot, shredded
1 1/2 teaspoons ground black pepper
6 ounce spinach leaves, stemmed and washed
4 tablespoons non/low-fat sour cream
2 tablespoons cilantro, chopped
6 cups water
In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.
Place the spinach leaves in a sauté pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.
Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.
1 cup black beans, rinse and drain
1/4 cup onion, chopped
2 tablespoons celery, chopped
3 tablespoons green onion, chopped
1 tablespoon garlic, minced
1 teaspoon gingerroot, shredded
1 1/2 teaspoons ground black pepper
6 ounce spinach leaves, stemmed and washed
4 tablespoons non/low-fat sour cream
2 tablespoons cilantro, chopped
6 cups water
In a 4-quart pot, combine the beans, onion, celery, green onions, garlic, ginger, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally Lower the heat, cover, and simmer for 45 to 60 minutes.
Place the spinach leaves in a sauté pan at medium-high heat. Stir for 2 to 4 minutes. Chop the cooked spinach; set aside.
Stir the spinach into the soup and mix well. Spoon sour cream into the center of each serving, and sprinkle with cilantro.