Vegetarian Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 771.3 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 13.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Vegetarian Black Bean Soup calories by ingredient


Introduction

This uses Bob's Red Mill black bean soup mix, but my version. This uses Bob's Red Mill black bean soup mix, but my version.
Number of Servings: 10

Ingredients

    1 cup, chopped Onions, raw
    1 cup, diced Celery, raw
    1.5 cup, chopped Carrots, raw
    1 tbsp Canola Oil
    0.5 cup Bell peppers (Green, Red, Yellow, Orange)
    1 tsp Salt
    0.25 tsp Rubbed Sage (by MHOGLETREE)
    3 tsp Garlic, Minced in water (by TSM1991)
    1 serving Maggi Vegetable Flavour Bouillon (1 cube = 4g) (by KASY01)
    3 tbsp Better than Boullion Vegetable Base (by APPIFANIE)
    3 cup Chef's Cupboard All Natural Vegetable Stock (by LYNNEBURNETT)
    2 cup Bok Choi - Chinese Cabbage (by LINNOUK)
    2.5 cup Bobs Red Mill Black Bountiful Black Bean Soup Mix (by DARGELOS)
    .25 cup Tomato Sauce
    2 cup, chopped or sliced Red Ripe Tomatoes
    1 tsp Herbs & Spices, Herbes De Provence (by LISAPEPPAN)

Tips

Soak the beans the night before. Bring to a boil then simmer. Tastes even better the next day after it's had a chance to sit.


Directions

Saute veggies. Add broth, tomatoes and spices. Add bok choy greens towards the end.

I use whatever stock or broth I have available. Boullion cubes, Better than Boullion , or quart boxes. Combined, I generally add about 3 quarts of liquid to start and then adjust as needed.

Serving Size: makes 10 2-cup servings