Black bean and veggie soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 156.7
  • Total Fat: 1.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 155.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 8.2 g
  • Protein: 10.9 g

View full nutritional breakdown of Black bean and veggie soup calories by ingredient


Introduction

All quantities are approximate. All quantities are approximate.
Number of Servings: 5

Ingredients

    2 cans black beans, drained
    1 medium onion, diced
    2 cloves garlic, diced
    1 zucchini, chopped
    1 ear corn, kernels cut off of the cob (or frozen corn)
    Low sodium Chicken broth (about one cup, depending on how thick/watery you want the soup)
    2 medium tomatoes, diced
    ground beef, browned in a skillet (optional)
    salt
    pepper
    chili powder
    fresh basil
    thyme
    other seasonings to taste

Directions

Saute onions and garlic in a fry pan. Add zucchini when onions start to soften. Let zucchini soften and turn a brighter shade of green, about 5 minutes.

Combine all ingredients in a medium saucepan. Season to taste and let simmer for about 30 minutes to allow flavors to blend and beans to soften.

Serve with cheddar cheese or lite sour cream. (optional)

Number of Servings: 5

Recipe submitted by SparkPeople user HANNAHSUG.