Black bean and Lentil Veggie Soup
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
Ingredients
-
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
Directions
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*.
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*.