Recipe ingredients
- 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
Recipe method
- 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 saute 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.
Other soup recipes:
Black bean and onion soup recipe
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