Black Bean Spinach & Mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,108.6 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 9.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Black Bean Spinach & Mushroom Soup calories by ingredient


Introduction

My simple, quick & light go to soup. I make a batch of this at the beginning of the week and have for lunch paired with a salad. Low in fat with a kick of protein, this versatile soup can be flavored to suit your mood. My simple, quick & light go to soup. I make a batch of this at the beginning of the week and have for lunch paired with a salad. Low in fat with a kick of protein, this versatile soup can be flavored to suit your mood.
Number of Servings: 4

Ingredients

    2 cups Black Beans (cooked)
    1 box (4 cups) Vegetable Broth
    1 Package of sliced mushrooms
    1 Box Frozen Spinach, thawed & drained
    1 Can Rotel Diced Tomatoes & Green Chillies
    1 Tablespoon Extra Virgin Olive Oil
    Garlic, chopped to taste
    Salt & pepper to taste

Tips

The rotel tomatoes add a little kick, you could alternately use plain diced tomatoes or fresh diced if you have them.


Directions

In a food processor (or blender, or mash by hand), add 2/3 of the beans and 1 cup of broth. Pulse (or mash) until smooth.

Heat olive oil in a large saucepan over medium heat. Add chopped garlic, & mushroom saute until fragrant & mushrooms are slightly browned. Add in reserved whole beans, bean puree, remaining vegetable broth, spinach & tomatoes. Bring to a boil then reduce to simmer. Simmer for 15-20 min. Add salt & pepper to taste.

Serving Size: makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user STEPH1811.