Western Black Bean Soup


2 c. dry black beans
3 c. water
1 T. McKay’s Chicken-style Seasoning
1/4 c. Bacon-like Bits
1 T. Bakon yeast
1-1/2 c. sliced onion
1 c. sliced celery
2 cans green chilies, chopped
2 cloves garlic, crushed
1 bay leaf
1 t. salt
3/4 t. cumin
lemon slices


Cook beans according to package directions. Combine water with McKay’s Chicken-Style Seasoning. Add the rest of the ingredients except lemon slices and cook until done. Puree in blender or food processor. Serve hot, garnish with lemon slices. Yield: 8 servings.

Nutritional Information:

Calories per serving: 145; protein: 10 grams; fat: 1 gram; cholesterol: 0 milligrams; fiber: 4 grams; sodium: 644 milligrams.

* From Apple-a-Day, vol. 2. To order a copy, contact the National Auxiliary to the School of Medicine, Loma Linda University, Alumni Association, Loma Linda, CA 92350.

Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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