Onion Veggie Black Bean Soup

*Swanson (Organic Vegetarian Vegetable Broth), 4 cup
Chicken Broth Giant Eagle 100% Natural No MSG, 4 cup
*Giant Eagle Nature's Basket Organic Black Beans, 2 cup
*Italian Seasoning, 5th Season - 1 tsp, 1 serving
*parsley, dried, 1 tsp
*Tone's Minced Onion (dehydrated), 1 serving
*Purple Onion, 1 cup
*Vidalia Onion (1 medium onion), 0.25 serving
Garlic, 1 tsp
*Celery - fresh 1 stalk (5" = 17g)), 5 serving
*Carrots - Shredded Cooked (Serving Size 3 oz), 1.5 cup
*Kosher Salt, 0.25 tsp
*Pepper, Black ground, 0.50 tsp
Olivari Mediterranean Olive Oli Clasic, 1 tbsp
*1 cube chicken bouillon, 2 serving

Optional: Add Kraft Mexican 4 cheese on top (just a sprinkle).

We use oyster crackers (giant eagle 1/2 serving as well.)

TIP: to cut onions I use a tupperware chopper -I through in the onions in larger chunks & spin away till diced the size I want-great for no tears & even chunks. :)

Saute Carrots, celery, onions with kosher salt & pepper in EVOO in ton stick soup pot.

Add about 0.50 cup water (or if veggies are frozen & have ice crystal then no need to do this step).

Get all tender then add your herbs & 2 chicken bouillon cubes & both boxes of broth (chicken & veggie) .

Drain your black beans while soup is cooking.

Cover soup & bring to rapid boil.

Once all veggie are soft enough for your liking -add the beans & cook 10 min. covered (but with vent of lid open or lean lid a little to vent).

Serve hot/warm.

Serving Size: 10 servings -1 cup per serving

Number of Servings: 10

Recipe submitted by SparkPeople user GINGERD03.