Onion Veggie Black Bean Soup
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 88.1
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 847.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.3 g
- Protein: 4.0 g
IntroductionMix of veggies with 2 kinds of onions & black beans. Mix of veggies with 2 kinds of onions & black beans.
*Swanson (Organic Vegetarian Vegetable Broth), 4 cup
Chicken Broth Giant Eagle 100% Natural No MSG, 4 cup
*Giant Eagle Nature's Basket Organic Black Beans, 2 cup
*Italian Seasoning, 5th Season - 1 tsp, 1 serving
*parsley, dried, 1 tsp
*Tone's Minced Onion (dehydrated), 1 serving
*Purple Onion, 1 cup
*Vidalia Onion (1 medium onion), 0.25 serving
Garlic, 1 tsp
*Celery - fresh 1 stalk (5" = 17g)), 5 serving
*Carrots - Shredded Cooked (Serving Size 3 oz), 1.5 cup
*Kosher Salt, 0.25 tsp
*Pepper, Black ground, 0.50 tsp
Olivari Mediterranean Olive Oli Clasic, 1 tbsp
*1 cube chicken bouillon, 2 serving
Optional: Add Kraft Mexican 4 cheese on top (just a sprinkle).
We use oyster crackers (giant eagle 1/2 serving as well.)
TIP: to cut onions I use a tupperware chopper -I through in the onions in larger chunks & spin away till diced the size I want-great for no tears & even chunks. :)
Add about 0.50 cup water (or if veggies are frozen & have ice crystal then no need to do this step).
Get all tender then add your herbs & 2 chicken bouillon cubes & both boxes of broth (chicken & veggie) .
Drain your black beans while soup is cooking.
Cover soup & bring to rapid boil.
Once all veggie are soft enough for your liking -add the beans & cook 10 min. covered (but with vent of lid open or lean lid a little to vent).
Serving Size: 10 servings -1 cup per serving
Number of Servings: 10
Recipe submitted by SparkPeople user GINGERD03.