You are here

Black Bean & Vegetable Soup

Healthycooking's picture
  Butter 2 Ounce (60 Grams)
  Onion 1 , chopped
  Leek 4 Ounce, sliced (125 Grams)
  Courgettes 2 , sliced (Zucchini)
  Carrots 2 , sliced
  Red pepper 1⁄2 , halved, seeded and diced
  Potato 10 Ounce, diced (315 Grams)
  French beans 6 Ounce, cut into 1 inch lengths (185 Grams)
  Tomatoes 4 , skinned and chopped
  Vegetable stock/Chicken stock 32 Fluid Ounce (1 Liter / 4 Cups)
  Frozen shelled broad beans 6 Ounce, thawed (185 Grams)
  Black beans 6 Tablespoon, preserved, rinsed
  Chopped coriander leaves 2 Tablespoon
  Freshly ground black pepper To Taste

1. Melt the butter in a large pan. Add the onion, leek, courgettes (zucchini), carrots, red pepper, potato and French beans and saute for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, then cover and simmer for 25 minutes.
2. Stir in the broad beans and black beans and continue cooking for 3 minutes.
3. Transfer half the soup to a food processor or blender and work to a fairly smooth puree. Return to the pan, stir in the coriander and reheat gently. Season with freshly ground black pepper to taste.
4. Divide the soup between warmed individual serving bowls and garnish with coriander or parsley.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 453

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 30.2 g151%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 2055 mg85.6%

Total Carbohydrates 237 g78.9%

Dietary Fiber 52 g208.2%

Sugars 45.4 g

Protein 57 g114.4%

Vitamin A 663.5% Vitamin C 522.1%

Calcium 49.9% Iron 90.3%

*Based on a 2000 Calorie diet

Black Bean & Vegetable Soup Recipe