Black bean and Lentil Veggie Soup
- Minutes to Cook:
- Number of Servings: 32
Ingredients
1 cup dry Black Beans. 6 cups Chicken Broth (I used Pacific Natural Foods Natural Free Range)3 cups cubed zucchini1 cup chopped Onions1 cup Lentils2 cans Diced Tomatoes3 cups quartered Mushrooms4 cups Water
Soak black beans over night (at least 8 hours). Drain and rinse beans.
In large stock pot add black beans and 6 cups of chicken broth. Bring to a boil and cook on medium heat for one hour.
Add in lentils, zucchini, mushrooms, onions, 2 cans of diced tomatoes with juice and 4 cups of water. Season to taste. Bring to a boil and cook on medium heat for 1.5 to 2 hours (until beans and lentils are cooked). Stir occasionally.
Serving Size: 32 1-cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user *JENJEN*.
In large stock pot add black beans and 6 cups of chicken broth. Bring to a boil and cook on medium heat for one hour.
Add in lentils, zucchini, mushrooms, onions, 2 cans of diced tomatoes with juice and 4 cups of water. Season to taste. Bring to a boil and cook on medium heat for 1.5 to 2 hours (until beans and lentils are cooked). Stir occasionally.
Serving Size: 32 1-cup servings
Number of Servings: 32
Recipe submitted by SparkPeople user *JENJEN*.
Nutritional Info Amount Per Serving
- Calories: 27.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 146.5 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
Member Reviews