Exeterpark Black Bean & Rice Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 189.4
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 337.4 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 7.7 g

View full nutritional breakdown of Exeterpark Black Bean & Rice Soup calories by ingredient


Introduction

As a former restaurant cook, I'm used to cooking for crowds. Now I value the leftovers for quick meals and to-go lunches.
 As a former restaurant cook, I'm used to cooking for crowds. Now I value the leftovers for quick meals and to-go lunches.
Number of Servings: 16

Ingredients

    3 tbl. olive oil
    1 cup yellow cooking onion, chopped
    2 cups celery, chopped
    8 cups water
    1 qt tomatoes, in juice
    2 cups carrots, chopped
    2 cups summer squash, chopped
    .5 cup green pepper, bell
    1 tsp sea salt
    1 tsp garlic powder
    1 tsp black pepper
    .5 tsp crushed red pepper
    2 tsp dried parsley

Tips

Soup continues to grow in taste when reheated as leftovers. Recipe can be halved proportionally.


Directions

Saute onion and celery in vegetable oil until soft. Add remaining ingredients, except rice. Bring to boil and simmer 40 minutes. Add rice. Let stand 5 minutes for rice to absorb liquid.

Serving Size: 16 1-cup Servings

Number of Servings: 16

Recipe submitted by SparkPeople user EXETERCINDY.