- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 112.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 341.7 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.9 g
- Protein: 4.8 g
Creamy Black Bean Vegetable SoupSubmitted by: KDANIEL52B
IntroductionThis is a recipe I made up myself after I bought my Vitamix blender (Love It!). It's so healthy and filling and if you want to add more protein just throw in a couple cups of diced chicken at the end. This is a recipe I made up myself after I bought my Vitamix blender (Love It!). It's so healthy and filling and if you want to add more protein just throw in a couple cups of diced chicken at the end.
6 tsp Organic Chicken Base
32 oz (4 cups) Filtered Water (Boiling)
1/4 tsp Paprika, more or less to taste
1/2 tsp Cumin, more or less to taste
1/2 tbsp Garlic Powder more or less to taste
300 g or 3 cups Soft Roasted Butternut squash
1 Cup Raw Onion
1/2 Cup Raw Green Pepper
1 1/2 Cup Raw Red Pepper
6 oz Raw or steamed carrots
Private Selection (Kroeger, Fred Meyer) Black Beans. Whole Can, rinsed. (3.5 servings)
Cut Squash in two and remove seeds. Brush with olive oil, cover with aluminum foil and roast in the oven until very soft. Scoop out the soft flesh to use for the soup.
Put Boiling Water into blender or food processor.
Add all the ingredients except the black beans and blend on high for 3- 4 minutes.
While this is blending, rinse the black beans with fresh water.
Reduce blender speed to low.
Add the black beans and blend on low until they are mixed in. Do not blend on high unless you want the beans to be pureed completely into the soup.
The soup is ready to be heated and served now, though if you have the Vitamix or Blend Tech blender it will likely be hot enough to eat as is.
The soft pulp of the butternut squash makes this a really thick creamy consistency soup without the sin of adding cream. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KDANIEL52B.