Low Cost Spicy Black Bean and Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 cup Dried Black Beans (1/2 cup cooked)1 small low sodium Chicken Bouillon cubes1/5 cup dry Pearled Barley1 diced medium raw Carrot1 diced large stalk raw Celery1 Diced Plum Tomato1/4-1/2 teaspoon Garlic Powder1/4-1/2 Red or Cayenne Pepper
-Bring 4 cups of water to boil in 3 qt pot & add rinsed Dry Black Beans- Boil 5 minutes then drain & rinse beans until water runs clear.
-Add beans to 4 cups new water and bring to a boil adding 2 low sodium Chicken Bouillon Cubes. Stir & lower heat to a simmer. Add 1/5 cup of Pearled Barley. Continue to simmer for roughly 40 minutes, or until barley and beans are soft. You will need to add another cup of water to allow for evaporated steam.
-Dice carrots & Celery into small pieces and add to pot. Cook 5 to 10 minutes then add diced Plum Tomato. Allow to simmer 5 more minutes. Add Garlic Powder and Cayenne Pepper to taste. serve Hot!
Number of Servings: 2
Recipe submitted by SparkPeople user BARBLAM1.
-Add beans to 4 cups new water and bring to a boil adding 2 low sodium Chicken Bouillon Cubes. Stir & lower heat to a simmer. Add 1/5 cup of Pearled Barley. Continue to simmer for roughly 40 minutes, or until barley and beans are soft. You will need to add another cup of water to allow for evaporated steam.
-Dice carrots & Celery into small pieces and add to pot. Cook 5 to 10 minutes then add diced Plum Tomato. Allow to simmer 5 more minutes. Add Garlic Powder and Cayenne Pepper to taste. serve Hot!
Number of Servings: 2
Recipe submitted by SparkPeople user BARBLAM1.
Nutritional Info Amount Per Serving
- Calories: 159.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 67.7 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 8.7 g
- Protein: 6.7 g
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