Black Bean Loaded Veggie Soup (no meat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Mushrooms, fresh, 0.50 cup, pieces or slices *Kosher Salt, 0.125 tsp *Fresh Ground Black Pepper, 0.125 tsp Olivari Mediterranean Olive Oli Clasic, 0.50 tbsp Celery, raw, 0.75 cup, diced Carrots, raw, 0.75 cup, chopped Garlic, 2 tsp *Onions, dehydrated flakes, 2 tbsp *Vegetable broth organic, 4 cup *Giant Eagle Nature's Basket Organic Black Beans, 2 cup *hunts diced tomatoes no salt added, 2 cup *giant eagle golden whole kernel corn - canned 1/2 cup, 2 cup Mild Salsa Old Fashioned Coolspring Farm Market, 16 tbsp Parsley, dried, 1 tbsp *Bay Leaf - whole leaf, 1 serving Green Peppers (bell peppers), 3 tbsp
Saute Carrots, Celery, Mushrooms, green peppers, garlic & onions in EVOO until tender/softer.
Meanwhile drain a can of diced tomatoes
Drain a can of Black Organic Beans
Drain a can of Golden Whole Kernel Corn
Once veggies are tender-add in 4 cups of Organic Veggie Broth & a bay leaf. (bay leaf will be taken out after). Sprinkle in parsley.
Add in tomatoes & corn.
Add 1 cup of mild salsa
Once heated a bit-add black beans-let simmer about 10 min. or until hot- (do not let beans get to mushy).
Pull out bay leaf (see tips for how I do it)
Serve hot/warm.
Serving Size: 10 servings = 1.50 cups per serving
Meanwhile drain a can of diced tomatoes
Drain a can of Black Organic Beans
Drain a can of Golden Whole Kernel Corn
Once veggies are tender-add in 4 cups of Organic Veggie Broth & a bay leaf. (bay leaf will be taken out after). Sprinkle in parsley.
Add in tomatoes & corn.
Add 1 cup of mild salsa
Once heated a bit-add black beans-let simmer about 10 min. or until hot- (do not let beans get to mushy).
Pull out bay leaf (see tips for how I do it)
Serve hot/warm.
Serving Size: 10 servings = 1.50 cups per serving
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 664.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 5.0 g
- Protein: 6.5 g
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