Onion Veggie Black Bean Soup

Onion Veggie Black Bean Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 88.1
  • Total Fat: 12.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 847.4 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Onion Veggie Black Bean Soup calories by ingredient
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Mix of veggies with 2 kinds of onions & black beans. Mix of veggies with 2 kinds of onions & black beans.
Number of Servings: 10


    *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.

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