VEGETABLE BEANS RECIPES
HEARTY VEGETABLE BEAN SOUP RECIPE: HOW TO MAKE IT
Chock-full of vegetables and beans, this hearty soup is sure to satisfy your hungry bunch on a winter night. Writes Cathy Seed from Hudson, Ohio. "This soup is wonderfully easy to make and very tasty. In summer, use fresh produce from the garden or your local farmer's market. In winter, just use frozen or open some cans of veggies—it couldn't be simpler!"
Provided by Taste of Home
Categories Lunch
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the carrots, zucchini, onion and red pepper in oil until crisp-tender. Add the broth, beans, tomatoes, corn, cumin and cayenne; bring to a boil. , Reduce heat; simmer, uncovered, for 30-35 minutes or until vegetables are tender, stirring occasionally. Stir in cilantro.
Nutrition Facts : Calories 285 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1356mg sodium, CarbohydrateContent 52g carbohydrate (0 sugars, FiberContent 11g fiber), ProteinContent 13g protein.
BLACK BEAN VEGETABLE SOUP RECIPE | ALLRECIPES
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion, and kernels of corn.
Provided by gregscher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic until onion is softened, about 5 minutes. Stir chili powder and cumin into onion mixture; cook and stir until evenly coated, about 2 minutes.
- Pour broth over onion mixture and add 1/2 of the black beans, corn, and black pepper. Bring broth mixture to a boil.
- Blend tomatoes and remaining 1 1/2 cans black beans together in a food processor or blender until smooth; pour into broth mixture. Reduce heat to low, cover pot, and simmer until carrots are tender, 10 to 15 minutes.
Nutrition Facts : Calories 232.4 calories, CarbohydrateContent 41.7 g, CholesterolContent 2.5 mg, FatContent 3.1 g, FiberContent 13.7 g, ProteinContent 12.1 g, SaturatedFatContent 0.5 g, SodiumContent 1331.6 mg, SugarContent 5.6 g
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