BLACK BEAN SOUP VEGETARIAN RECIPES

Name: Vegetarian Black Bean Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 2 cups dried black beans; 2 tablespoons olive oil; 5 garlic cloves, minced; 2 cups chopped onions; 2 cups chopped red bell peppers; 2 cups chopped celery; 1/4 cup chopped celery leaves; 2 cups diced carrots; 10 cups water; 3 bay leaves; 14 1/2 ounces diced tomatoes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon dried cilantro

VEGETARIAN BLACK BEAN SOUP RECIPE - FOOD.COM

Vegetarian Black Bean Soup Recipe - Food.com image

A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups dried black beans
2 tablespoons olive oil
5 garlic cloves, minced
2 cups chopped onions
2 cups chopped red bell peppers
2 cups chopped celery
1/4 cup chopped celery leaves
2 cups diced carrots
10 cups water
3 bay leaves
14 1/2 ounces diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro

Steps:

Soak beans overnight; drain.
In a large soup pot, heat oil. Add in garlic, onion, red peppers, celery, celery leaves and carrots. Cover and cook for about 10 minutes, until veggies start to soften.
Add water, bay leaves, canned tomatoes, salt, pepper, cumin, oregano and cilantro. Bring to a boil. Add drained black beans.
Bring to a boil and then reduce heat and simmer for about 2 hours or until beans are tender.
Discard bay leaves and serve.

Nutrition Facts : Calories 169.1, FatContent 3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 138.5, CarbohydrateContent 28.7, FiberContent 7.3, SugarContent 5.1, ProteinContent 8.3

VEGETARIAN BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Vegetarian Black Bean Soup Recipe: How to Make It image

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

Steps:

In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts : Calories 173 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 30g carbohydrate (0 sugars, FiberContent 10g fiber), ProteinContent 10g protein. Diabetic Exchanges 1-1/2 starch

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