Vegetarian Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup, chopped Onions, raw 1 cup, diced Celery, raw 1.5 cup, chopped Carrots, raw 1 tbsp Canola Oil 0.5 cup Bell peppers (Green, Red, Yellow, Orange) 1 tsp Salt 0.25 tsp Rubbed Sage (by MHOGLETREE) 3 tsp Garlic, Minced in water (by TSM1991) 1 serving Maggi Vegetable Flavour Bouillon (1 cube = 4g) (by KASY01) 3 tbsp Better than Boullion Vegetable Base (by APPIFANIE) 3 cup Chef's Cupboard All Natural Vegetable Stock (by LYNNEBURNETT) 2 cup Bok Choi - Chinese Cabbage (by LINNOUK) 2.5 cup Bobs Red Mill Black Bountiful Black Bean Soup Mix (by DARGELOS) .25 cup Tomato Sauce 2 cup, chopped or sliced Red Ripe Tomatoes 1 tsp Herbs & Spices, Herbes De Provence (by LISAPEPPAN)
Saute veggies. Add broth, tomatoes and spices. Add bok choy greens towards the end.
I use whatever stock or broth I have available. Boullion cubes, Better than Boullion , or quart boxes. Combined, I generally add about 3 quarts of liquid to start and then adjust as needed.
Serving Size: makes 10 2-cup servings
I use whatever stock or broth I have available. Boullion cubes, Better than Boullion , or quart boxes. Combined, I generally add about 3 quarts of liquid to start and then adjust as needed.
Serving Size: makes 10 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 771.3 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 13.2 g
- Protein: 11.9 g
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