Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Extra Light Olive Oil 2 tsp Cumin (ground) 3 cup Bush's Black Bean (Reduced Sodium) 3 tsp Bragg All Natural Liquid Amino 1.5 cup, chopped Carrots, raw 1 can Del Monte Diced Tomatoes 1 cup, sliced Zucchini (or shredded)
1) Saute chopped carrots and zucchini in olive oil, then stir in cumin.
2) Add beans, tomatoes, Bragg's and water. Cover and cook until carrots are done.
3) Pour 4 c. of the soup into a blender and puree. Return to pot and heat until slightly thickened.
Top with chopped fresh cilantro.
Serving Size: Makes 8 servings 1 c. each.
2) Add beans, tomatoes, Bragg's and water. Cover and cook until carrots are done.
3) Pour 4 c. of the soup into a blender and puree. Return to pot and heat until slightly thickened.
Top with chopped fresh cilantro.
Serving Size: Makes 8 servings 1 c. each.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 410.9 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.2 g
- Protein: 6.2 g
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