Black Bean Loaded Veggie Soup (no meat)

Black Bean Loaded Veggie Soup (no meat)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 127.8
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 664.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Black Bean Loaded Veggie Soup (no meat) calories by ingredient


Introduction

Black Bean Soup loaded with Veggies-Mild Salsa Black Bean Soup loaded with Veggies-Mild Salsa
Number of Servings: 10

Ingredients

    Mushrooms, fresh, 0.50 cup, pieces or slices
    *Kosher Salt, 0.125 tsp
    *Fresh Ground Black Pepper, 0.125 tsp
    Olivari Mediterranean Olive Oli Clasic, 0.50 tbsp
    Celery, raw, 0.75 cup, diced
    Carrots, raw, 0.75 cup, chopped
    Garlic, 2 tsp
    *Onions, dehydrated flakes, 2 tbsp
    *Vegetable broth organic, 4 cup
    *Giant Eagle Nature's Basket Organic Black Beans, 2 cup
    *hunts diced tomatoes no salt added, 2 cup
    *giant eagle golden whole kernel corn - canned 1/2 cup, 2 cup
    Mild Salsa Old Fashioned Coolspring Farm Market, 16 tbsp
    Parsley, dried, 1 tbsp
    *Bay Leaf - whole leaf, 1 serving
    Green Peppers (bell peppers), 3 tbsp

Tips

I add a pinch of kraft mexican blend cheese on top middle-really lovely taste.

We also add about 10 oyster crackers (giant eagle brand).

To help me find the bay leaf easy-I use a loose tea holder that attaches to the side of the pan & lets me simmer herbs in a pot then just pull it out-(no searching for the leaf now) :)

You can pre-freeze ingredients like celery, mushrooms, carrots etc... I do a blend of celery & carrots frozen. Mushrooms I freeze by themselves. So easy when time to make soup.

You can also freeze the soup after -just put in freezer safe containers in portion size desired.


Directions

Saute Carrots, Celery, Mushrooms, green peppers, garlic & onions in EVOO until tender/softer.

Meanwhile drain a can of diced tomatoes
Drain a can of Black Organic Beans
Drain a can of Golden Whole Kernel Corn

Once veggies are tender-add in 4 cups of Organic Veggie Broth & a bay leaf. (bay leaf will be taken out after). Sprinkle in parsley.

Add in tomatoes & corn.

Add 1 cup of mild salsa

Once heated a bit-add black beans-let simmer about 10 min. or until hot- (do not let beans get to mushy).

Pull out bay leaf (see tips for how I do it)

Serve hot/warm.

Serving Size: 10 servings = 1.50 cups per serving