Spicy Black Bean Soup
By Peggy D. and Joseph M. from Mt Laurel Elementary, Birmingham, Alabama.
This main dish recipe was developed by Chef Joseph Mitchell for middle to high school students -- perfect for a meatless menu. Spicy black bean soup is low calorie, yet rich in nutrients and loaded with bold flavors. Paired with a grilled cheese sandwich, this zesty soup becomes a hearty meal.
Serving size: 1 cup
|From Saturated Fat||0.44%|
|Ingredient||6 servings||50 servings|
|Black beans, canned||3 c||1.5 gal 1 c|
|Diced tomatoes,canned||3 c||1.5 gal 1 c|
|Jalepeno peppers, minced||1 T||1/2 c|
|Red bell pepper, diced||3/4 c||1.5 qt|
|Onions, chopped||1/2 c||1 qt|
|Garlic powder||1 t||2 T 2 t|
|Cumin||1 T||1/4 c 1 t|
|Chili powder||1 T||1/4 c 1 t|
|Hot sauce, red||1/2 t||1 T 1 t|
|Salt||1/2 t||1 T 1 t|
|Black pepper||1/4t||2 t|
|Cilantro, fresh, chopped||1/4 c||2 c|
- Combine beans, tomatoes, peppers, onions, and spices in pot or steam-jacketed kettle. (Do not add cilantro.) Bring to a boil. Add juice from tomatoes or water if too thick. 2. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. CCP: Heat to 165 degrees F or higher for at least 15 seconds. 3. Stir in cilantro right before serving. 4. For 50 servings pour half into 2 steamtable pans (12" x 20" x 4"). CCP: Hold for hot service at 135 degrees or higher. 5.Portion with 8 oz ladle (1 cup).