Quick And Easy Black Bean Soup Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 x red or possibly green bell pepper minced
- 2 x cloves garlic minced
- 14Â 1/2 ounce canned peeled tomatoes minced juices reserved
- 4 ounce canned diced green chiles
- 1 Tbsp. dry thyme
- 4 can black beans rinsed and liquid removed 15 ounce each
- 1 x Organic Country Vegetable Harvest cube dissolved in
- 2 c. warm water
Directions
- Heat oil in heavy large saucepan over medium heat. Add in onion, bell pepper, and garlic and saute/fry till onion is tender, about 10 min. Fold in tomatoes and their juices, chiles, and thyme. Reduce heat to low and simmer till vegetables are very soft, about 10 min. Add in liquid removed beans and 2 c. vegetable broth. Puree soup in batches in processor or possibly blender till smooth. Return soup to pat. Can be kept about 4 days. Season to taste with salt and pepper; serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 1319 | |
| Calories from Fat 76 | 6% |
| Total Fat 8.91g | 11% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 285mg | 12% |
| Potassium 5731mg | 164% |
| Total Carbs 237.74g | 63% |
| Dietary Fiber 58.2g | 194% |
| Sugars 12.64g | 8% |
| Protein 80.33g | 129% |
