Exeterpark Black Bean & Rice Soup

Name: Exeterpark Black Bean & Rice Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16
Ingredients: 3 tbl. olive oil; 1 cup yellow cooking onion chopped; 2 cups celery chopped; 8 cups water; 1 qt tomatoes in juice; 2 cups carrots chopped; 2 cups summer squash chopped; .5 cup green pepper bell; 1 tsp sea salt; 1 tsp garlic powder; 1 tsp black pepper; .5 tsp crushed red pepper; 2 tsp dried parsley

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 16

Ingredients

3 tbl. olive oil1 cup yellow cooking onion, chopped2 cups celery, chopped8 cups water1 qt tomatoes, in juice2 cups carrots, chopped2 cups summer squash, chopped.5 cup green pepper, bell1 tsp sea salt1 tsp garlic powder1 tsp black pepper.5 tsp crushed red pepper2 tsp dried parsley

Directions

Saute onion and celery in vegetable oil until soft. Add remaining ingredients, except rice. Bring to boil and simmer 40 minutes. Add rice. Let stand 5 minutes for rice to absorb liquid.

Serving Size: 16 1-cup Servings

Number of Servings: 16

Recipe submitted by SparkPeople user EXETERCINDY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 189.4
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 337.4 mg
Total Carbs: 34.2 g
Dietary Fiber: 6.3 g
Protein: 7.7 g

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