Black Bean Soup
July 31, 2017
"A hearty and very yummy soup. Perfect for the winter months"
- Serving Size: 1 (139.9 g)
- Calories 345.3
- Total Fat - 20.3 g
- Saturated Fat - 5.1 g
- Cholesterol - 29 mg
- Sodium - 902.6 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 6.2 g
- Sugars - 4.4 g
- Protein - 12.4 g
- Calcium - 89.2 mg
- Iron - 2.8 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.4 mg
In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.
Saute the vegetables until they are tender.
Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.
Add the bouillon, cooked beans, and the remaining ingredients, except, cornstarch and 2 tablespoon water, to the vegetables.
Bring mixture to a simmer and cook approximately 15 minutes.
In a blender, puree 1 quart of the soup, and put back into the pot.
In a separate bowl, combine the cornstarch and 2 tablespoons water.
Add the cornstarch mix to the soup and bring to a boil for 1 minute.
Tips & Variations
No special items needed.