Black bean and Lentil Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 27.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Black bean and Lentil Veggie Soup calories by ingredient

Number of Servings: 32


    1 cup dry Black Beans.
    6 cups Chicken Broth (I used Pacific Natural Foods Natural Free Range)
    3 cups cubed zucchini
    1 cup chopped Onions
    1 cup Lentils
    2 cans Diced Tomatoes
    3 cups quartered Mushrooms
    4 cups Water


Soak black beans over night (at least 8 hours). Drain and rinse beans.

In large stock pot add black beans and 6 cups of chicken broth. Bring to a boil and cook on medium heat for one hour.

Add in lentils, zucchini, mushrooms, onions, 2 cans of diced tomatoes with juice and 4 cups of water. Season to taste. Bring to a boil and cook on medium heat for 1.5 to 2 hours (until beans and lentils are cooked). Stir occasionally.

Serving Size: 32 1-cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user *JENJEN*.