dinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Black Bean Soup

Name: Black Bean Soup
Yield: 6 servings
Ingredients: Soak two cups beans over night; after adding one quart of stock; one-half cup tomatoe cat-sup; one sliced onion; salt and pepper; pinch of summer savoy

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

51Calories

1 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories51 kcal

Protein1.3 g

Carbohydrates12 g

Fiber1.8 g

Sugars7.5 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium215 mg

Potassium153 mg

Calcium27 mg

Iron0.4 mg

Magnesium13 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C5.9 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate18 mcg

Choline8.6 mg

Caffeine0 mg

Water75 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 20. The excerpt below is the record exactly as published.

BLACK BEAN SOUP. Miss M. A. Myrick, No. 228 N. Avenue 22.— Soak two cups beans over night. Boil until soft enough to mash through a colander; after adding on3 quart of stock, add one-half cup tomatoe cat- sup, one sliced onion, salt and pepper, pinch of. summer savo

Cook this with the app: pantry check, scaling, and the assistant.