Black Bean and Vegetable Soup

Black Bean and Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 285.5
  • Total Fat: 7.8 g
  • Cholesterol: 11.1 mg
  • Sodium: 340.0 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 10.3 g

View full nutritional breakdown of Black Bean and Vegetable Soup calories by ingredient
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Number of Servings: 6



    Grapeseed Oil, 2 Tbls.
    Bacon, Oscar Meyer Turkey Bacon (1 slice), 3 serving
    Onions, raw, 1 medium chopped, (2-1/2" dia)
    Celery, raw, 4 stalk, medium chopped (7-1/2" - 8" long)
    *Potato, raw, 3 large,(3" to 4-1/4" dia.), cut into bite-size pieces
    Baby Carrots, raw, 15 medium, chpped
    Beans, black, 1 cup, (1 can rinsed to remove excess salt)
    Chicken stock, home-prepared, 3 cups


Add any vegetable you love! I have made this recipe with spinach and white cannolini beans with diced tomatoes to give it an italian wedding soup flare!


-Add grapeseed oil to a large stock pot.
-Brown the turkey bacon; add the onions and cook for two more minutes; add celery and cook for another minute.
-Add a bit of chicken stock (just enough to coat the bottom of the pot) to grab the brown bits off the bottom).
-Add the potatoes and stir to have the potatoes pick up all the other flavors.
-Add the rest of the stock and boil until potatoes have the desired consistency. (At this point, you can add any spices you would like. I.e. red pepper flakes, bay leaf, basil . . .)
-Add the black beans and turn the burner to low. Serve warm with salad (optional) and a slice of fresh bread (optional). Enjoy!

Serving Size: makes 6 to 8 servings

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