not sure exactly what the name of this is, but a vegetarian friend of mine used to make it a lot, and i loved it and have been making it for years.
1 can black beans 1 can corn 1 can Rotel Tomatoes & chiles 1 cup Splenda 2 minced cloves garlic 1 tsp cayenne pepper (or to taste)
Put everything in saucepan, do not drain corn or tomatoes, and DO NOT rinse the beans.
Bring to a simmer and let it go for at least an hour, stirring occasionally. The longer you let it go, the better.
Serve on brown rice or just by itself. It's good with some diced onion just before serving and some fresh cilantro.
JDLEMIRE 1/6/07 9:53 P
This is black bean soup from "Recipes for a Small Planet" which I bought in the '70's. I recently posted the calorie, etc. content which I figured out (less the milk powder ingredient). I am not normally a vegetarian, but I LOVE this soup, as does everyone I serve it to. I've been making it for 25 years! Tastes even better the second day. Serve with a hearty bread, top with sour cream or cheese if you like.
Makes 3 quarts.
3 cups cooked black beans (1 c. dry beans)- (I use 2 cans black beans) 1/4 c. oil 1 c. chopped onions 1 c. chopped celery 2 cloves garlic, crushed OR minced 2/3 c. raw brown rice 5-6 c. stock (I use the stock from the cans of black beans and add additional water to get 5 c.) 1/8 t. cayenne pepper 1 bay leaf 1/2 t. thyme 1/2 t. dry mustard 1-2 t. salt 2 peppercorns 2 whole cloves 6 T. milk powder or 1/2 c. instant (I leave this out because I never have the ingredient around)
1) Drain the beans when they are tender (if you've cooked them from 1 c. dry) - or drain from the cans, reserving the stock. Mash them slightly with a fork. 2) Heat the oil in a large soup pot or pressure cooker that holds at least 4 quarts. Saute the onions, celery, garlic and rice until the vegetables are soft but not browned. 3) Stir in one cup of stock; while continuing to cook over low heat, add the herbs and spices. You might want to put the bay leaf, peppercorns and cloves in a teaball or square of cheesecloth for easy removal later. 4) Add the remaining stock and the black beans. OPTIONAL (I always do this and it's included in the calorie content I figured out): Add a 14.5 oz. can of Tomatoes and their stock for a thinner soup. Adjust seasoning if you like (I don't). 5) Cover the pot and pressure cook for 10 minutes OR simmer for 2-3 hours. 6) (I don't do this step) Blend the milk powder with about 1/2 c. of soup and add the mixture back to the pot. Ready for serving...
Let me know if you try it and like it!
Jennie
SPARKSFLYING 1/6/07 5:27 P
bulb [not just a clove] of garlic - roast in the oven cut off top to slightly expose cloves inside before roasting - then when roasted squeeze out when still hot onto your choice of healthy multigrain bread and enjoy alone or with any bowl of your favourite soup!
You decide how much garlic, how much bread and how much soup - usually a slice with a bowl is a very filling proposition and not very high cal or fat.
SADIEDOLORES 1/6/07 5:09 P
APPLETONKA1, THIS IS A SNACK OR DESSERT, TAKE APPLE SLICES AND CUT INTO BITE SIZE PIECES SPRINKLE WITH SPLENDA, CINNOMON, ADD FATFREE WHIPPED TOPPING, CRUMBLE 1 SLICE WHOLE WHEAT BREAD MIX AND EAT. WILL LOSE IT SADIE
ZANY17 1/6/07 4:57 P
there's this neat WW recipe i found somewhere i don't have the exact amts on me:
you take a taco shell in the shape of a rectangle boat, put fat free refried beans on the bottom (maybe a 1/2 inch thick layer? or sub other beans if you like) top w/ some fat free shredded cheddar cheese(not too much), bake in oven/toaster oven to warm it up and melt cheese.
top w/ veggies like lettuce, diced tomato, onion, peppers if you like. add salsa, and a tbsp of sour cream (light or ff?)
if you make it w/ the right measurements (sorry i don't have them on me!) they come to 200 cal per tostada or chalupa.
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it's been along time but i used to make chickpeas & rice.. but can't remember how sorry :(
good luck! (i'm not a vegetarian but i don't like to eat meat all the time)
DIANES356 1/6/07 3:02 P
I have just started a website mainly for my own use when away from home - not all slimming recipes I might add!- but there is a really nice spicy chickpea recipe there which you may enjoy. take a look at http://www.recipe.nidi.org.uk
SDFITFORLIFE 1/5/07 8:37 P
I don't like tofu, soy, too many grains.
Im just a simple vegetarian trying to eat healthier. Does anyone have any recipes?
I feel like Im eating to many veggie sandwiches, pastas, salads, rice and veggies and I am kinda getting bored with the food I am eating.
