Vegetarian Black Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
"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."
Ingredients
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1 cup chopped onion
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2 garlic cloves, minced
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1 can (14-1/2 ounces) vegetable broth, divided
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2 cans (15 ounces each) black beans, rinsed and drained
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1 cup diced peeled potato
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1/2 teaspoon dried thyme
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1/2 teaspoon ground cumin
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/4 to 1/2 teaspoon hot pepper sauce
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2 green onions, sliced
Directions
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1.
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.
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2.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
Nutrition Facts
1 cup: 173 calories, 2g fat (0 saturated fat), 0 cholesterol, 818mg sodium, 30g carbohydrate (0 sugars, 10g fiber), 10g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
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