Soup Garbanzo Black Bean Veggie (125 cals/cup)

2 Tbsp Olive Oil
1 cup diced Onions
1 cup chopped Green Bell Peppers
1 cup Black Beans (raw, pre-soaked)
3 cups Chickpeas (raw garbanzo beans, pre-soaked)
1 cup large diced Carrots
1 cup diced Celery
2 cups fresh chopped Cabbage
2 lbs frozen Cut Green Beans
1 Lg 28oz can Crushed Tomatoes (Great Value)
2 cans low fat Refried black beans (Rosarita)
1 can Whole Kernel Corn No Salt added (Del Monte)
3 Tbsp Herb-Ox Chicken Bouillon, sodium free
12 cups water, add more as needed

spice to taste. I used 1 tbsp Onion Powder, 1 tbsp Garlic Powder, 3 tbsp Italian Blend Seasonings, 1 tbsp Pepper (no added salt)

makes 24 one-cup servings (about 125 cals per cup)

heat oil in bottom of large stock pan, saute diced onion and bell pepper until translucent, add initial spices and stir.

then add water, cabbage, celery, carrots and beans and bring to a hard boil, then reduce to a low medium heat and simmer for 3 hours. Stir periodically.

while cooking, this will reduce, add water as needed, at the end it should be 24 cups and thick, after the last ingredients and cooking step below.

(tip: put 24 cups of water in your stock pot to see how full the pot should be at 24 cups)

check the garbanzo and black beans, they should be almost as tender as you prefer to eat before moving to the next step.

then add green beans, corn, and refried beans. Incorporate the refried beans until they are evenly mixed in, then bring back to a boil, then reduce and simmer another 1/2 hour.

Stir as needed to keep from burning down and to keep mixed as beans and refried beans will tend to sink.

Number of Servings: 24

Recipe submitted by SparkPeople user FAITHWALKER2011.