Drew's Lentil & Black Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 949.5 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 14.8 g
- Protein: 15.3 g
View full nutritional breakdown of Drew's Lentil & Black Bean Soup calories by ingredient
Introduction
A hearty, healthy soup that will please the entire family! (Inspired by Panera Bread's black bean soup.) A hearty, healthy soup that will please the entire family! (Inspired by Panera Bread's black bean soup.)Number of Servings: 6
Ingredients
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1 large sweet onion, finely chopped
2 garlic cloves, minced
4 large celery stalks, finely chopped
3/4 large red bell pepper, finely chopped
3 low sodium veggie bouillon cubes
2 1/2-3 cup boiling water
5 cups canned black beans, undrained
1/2 cup lentils, dry
2 teaspoon cumin
1 teaspoon chili powder
1/2 lemon, juice of
1 tablespoons cornstarch
Directions
1. In a large pot, lightly saute the onion, bell pepper, celery, and garlic. Then add boiling water and bouillon cubes; simmer for 10 minutes.
2. Add about 2 cups (or approx. 1 1/2 15oz cans) black beans, chili powder, and cumin; cook over medium heat for 5-7 minutes.
3. Reduce heat, then puree soup (I use an immersion blender to do it right in the pot).
4. Combine the cornstarch with 2 tablespoons of water.
5. Add the cornstarch mixture, the rest of the canned beans, and the dry lentils to the soup. Bring to a slight boil then reduce heat.
6. Add the fresh lemon juice to the soup. Place lid, tilted, over pot and cook over medium to medium-low heat for 15-20 minutes, or until lentils are tender (avoid overcooking!) and soup has thickened.
Serving Size: Makes approx. 6 1.5-cup servings.
2. Add about 2 cups (or approx. 1 1/2 15oz cans) black beans, chili powder, and cumin; cook over medium heat for 5-7 minutes.
3. Reduce heat, then puree soup (I use an immersion blender to do it right in the pot).
4. Combine the cornstarch with 2 tablespoons of water.
5. Add the cornstarch mixture, the rest of the canned beans, and the dry lentils to the soup. Bring to a slight boil then reduce heat.
6. Add the fresh lemon juice to the soup. Place lid, tilted, over pot and cook over medium to medium-low heat for 15-20 minutes, or until lentils are tender (avoid overcooking!) and soup has thickened.
Serving Size: Makes approx. 6 1.5-cup servings.
