Vegetarian Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Olive Oil, 3 tbsp * Onions, raw, 1 small * Garlic, 3 clove * Green Peppers (bell peppers), 0.5 cup, chopped * *Peppers, sweet, red, fresh, .5 cup, chopped * Celery, raw, .5 cup, diced * Beans, black, 2 cup * Tomato Sauce, 1.5 cup * Water, 1 cup (8 fl oz) * *Coriander seed, 1 tsp ground * *Cumin seed, 1 tsp ground * Sour Cream, .25 cup * Pepper, red or cayenne, .25 tsp
1. Heat Olive oil in a skillet.
2. Add onion, bell peppers, celery and garlic, Saute until tender(about 5-6 minutes)
3. Drain and rinse black beans
4. Combine sauteed vegetables, water, tomato sauce, and black beans in a large saucepan .
5. Add pepper, ground coraiander and cumin.
6. Simmer over med-low heat for 15 minutes, stirring occasionally.7. Place 1/2 the pan contents into a blender and puree.
7. Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot(5 min).
8 Ladle into bowls and top with low fat sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBORAHWILL.
2. Add onion, bell peppers, celery and garlic, Saute until tender(about 5-6 minutes)
3. Drain and rinse black beans
4. Combine sauteed vegetables, water, tomato sauce, and black beans in a large saucepan .
5. Add pepper, ground coraiander and cumin.
6. Simmer over med-low heat for 15 minutes, stirring occasionally.7. Place 1/2 the pan contents into a blender and puree.
7. Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot(5 min).
8 Ladle into bowls and top with low fat sour cream.
Number of Servings: 4
Recipe submitted by SparkPeople user DEBORAHWILL.
Nutritional Info Amount Per Serving
- Calories: 282.6
- Total Fat: 13.9 g
- Cholesterol: 6.2 mg
- Sodium: 495.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 10.1 g
- Protein: 10.0 g
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