Low Cost Spicy Black Bean and Veggie Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 159.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 67.7 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 8.7 g
- Protein: 6.7 g
View full nutritional breakdown of Low Cost Spicy Black Bean and Veggie Soup calories by ingredient
Introduction
This is a very-very filling, yet low calorie, zero fat soup. I like it spicy and use a good amount of Cayenne Pepper, but seasoning of course can be adjusted to each persons pallet. I have on occasion added leftover chicken to the pot and a large green salad to make an entire very low cost , healthy meal.Very easy to double ingredients to serve 4. This is a very-very filling, yet low calorie, zero fat soup. I like it spicy and use a good amount of Cayenne Pepper, but seasoning of course can be adjusted to each persons pallet. I have on occasion added leftover chicken to the pot and a large green salad to make an entire very low cost , healthy meal.
Very easy to double ingredients to serve 4.
Number of Servings: 2
Ingredients
-
1/4 cup Dried Black Beans (1/2 cup cooked)
1 small low sodium Chicken Bouillon cubes
1/5 cup dry Pearled Barley
1 diced medium raw Carrot
1 diced large stalk raw Celery
1 Diced Plum Tomato
1/4-1/2 teaspoon Garlic Powder
1/4-1/2 Red or Cayenne Pepper
Directions
-Bring 4 cups of water to boil in 3 qt pot & add rinsed Dry Black Beans- Boil 5 minutes then drain & rinse beans until water runs clear.
-Add beans to 4 cups new water and bring to a boil adding 2 low sodium Chicken Bouillon Cubes. Stir & lower heat to a simmer. Add 1/5 cup of Pearled Barley. Continue to simmer for roughly 40 minutes, or until barley and beans are soft. You will need to add another cup of water to allow for evaporated steam.
-Dice carrots & Celery into small pieces and add to pot. Cook 5 to 10 minutes then add diced Plum Tomato. Allow to simmer 5 more minutes. Add Garlic Powder and Cayenne Pepper to taste. serve Hot!
Number of Servings: 2
Recipe submitted by SparkPeople user BARBLAM1.
-Add beans to 4 cups new water and bring to a boil adding 2 low sodium Chicken Bouillon Cubes. Stir & lower heat to a simmer. Add 1/5 cup of Pearled Barley. Continue to simmer for roughly 40 minutes, or until barley and beans are soft. You will need to add another cup of water to allow for evaporated steam.
-Dice carrots & Celery into small pieces and add to pot. Cook 5 to 10 minutes then add diced Plum Tomato. Allow to simmer 5 more minutes. Add Garlic Powder and Cayenne Pepper to taste. serve Hot!
Number of Servings: 2
Recipe submitted by SparkPeople user BARBLAM1.