You are here

Black Bean-Vegetable Soup

fatfree.kitchen's picture
Ingredients
  Nonfat chicken broth/Vegetable broth / water 5 Cup (80 tbs)
  Garlic 5 Clove (25 gm), minced
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Ground coriander 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Black beans 5 Cup (80 tbs) (Home Cooked Or Canned, Drained And Rinsed)
Directions

Place broth or water, garlic, onion, celery, carrots, red pepper, coriander, and cayenne in a large, heavy soup pot.
Bring to a boil, reduce heat, and simmer for 45 minutes.
In a blender or food processor, puree 1 1/2 cups of the black beans and add to broth with the remaining whole beans.
Simmer for 15 minutes.
Variation â–  Add 1 cup of cooked brown rice to soup with beans.
Substitute cumin for coriander.
Substitute oregano for cayenne pepper.
Add 2 tablespoons cider vinegar.

Recipe Summary

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

Rate It

Your rating: None
4.266665
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3222 Calories from Fat 119

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2148.9 mg89.5%

Total Carbohydrates 578 g192.7%

Dietary Fiber 141.7 g566.6%

Sugars 33.8 g

Protein 217 g434%

Vitamin A 282.4% Vitamin C 207.1%

Calcium 173.6% Iron 281.1%

*Based on a 2000 Calorie diet

0 Comments

Black Bean-Vegetable Soup Recipe