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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 614.9 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 7.1 g

View full nutritional breakdown of MzMadz calories by ingredient
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MzMadz

Submitted by: MZMADZ
MzMadz

Introduction

Black Bean Vegetable Soup Black Bean Vegetable Soup
Number of Servings: 8

Ingredients

    1 tablespoon vegetable oil
    1 onion, chopped
    2 carrots, chopped
    2 teaspoons chili powder
    1 teaspoon ground cumin
    3 cups vegetable stock
    2 (15 oz) cans black beans, rinsed
    1 (8.75 oz) can whole kernel corn
    1/4 teaspoon ground black pepper
    1/8 teaspoon salt
    1 (14.5 oz.) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Servings Per Recipe: 8



Number of Servings: 8

Recipe submitted by SparkPeople user MZMADZ.






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Member Ratings For This Recipe

  • I make this all the time but do not use the vegetable stock and use a Mexican Corn and Rotel tomatoes and add a dollop of fat free sour cream or yogurt when serving .....yummy!! - 2/3/11

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  • I love it! I used diced tomatoes w/ green chiles and it adds a nice kick! I also prefer my soup to be a little thicker, so next time I will probably lower the vegetable stock. But even as it is, this soup is superb! Thanks so much for sharing it!!! YUM!! - 1/26/09

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  • this is the first recipe I have found on this site that is really low cal. andvery tast y. It is high in protein ,low fat and high in fiber, easy to make. Great addition to my food plan. I willmake this at least once a week. I luv it. - 4/5/08

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