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Black and White Bean Soup

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Ingredients
  Olive oil 1 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Chopped sweet peppers 1 Cup (16 tbs) (Red And Green Ones)
  Sliced carrots 1⁄2 Cup (8 tbs)
  Chopped garlic 1 1⁄2 Teaspoon
  Low sodium vegetable broth 4 Cup (64 tbs)
  Canned black beans 1 Cup (16 tbs), rinsed and drained
  Canned cannellini beans 1 Cup (16 tbs), drained, rinsed
  Frozen corn kernels 1 Cup (16 tbs)
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Chopped fresh italian parsley 1 Tablespoon
Directions

Warm the oil in a large saucepan over medium heat.
Add the onions and cook for 5 minutes, or until soft.
Add the red and green peppers, carrots, garlic, and 1/2 cup of the broth.
Cook, stirring often, for 10 minutes.
Add the black beans, cannellini beans, corn, cumin, coriander, and the remaining 3 1/2 cups broth.
Simmer for 15 to 20 minutes, or until the vegetables are tender.
Stir in the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1015 Calories from Fat 183

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1273.9 mg53.1%

Total Carbohydrates 169 g56.3%

Dietary Fiber 40.8 g163.3%

Sugars 31.3 g

Protein 40 g80.9%

Vitamin A 315.1% Vitamin C 335.5%

Calcium 55.3% Iron 64.9%

*Based on a 2000 Calorie diet

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Black And White Bean Soup Recipe