- 8 red or green bell peppers, chopped
- 6 cups chopped onion
- 6 cups chopped carrots
- 16 cloves garlic, minced
- 240 oz canned black beans, rinsed & drained
- 3 quarts water
- 4 quarts vegetable broth
- 1 cup fresh cilantro or parsley
- ½ cup lemon juice
- 1/3 cup dried oregano, crushed
- 2 Tbsp Dried thyme, crushed
- 2 tsp crushed red pepper
- 1 tsp black pepper
Spray large saucepan with nonstick coating. Cook sweet pepper, onion, carrots and garlic, covered, in saucepan over medium-low heat about 5 minutes or until tender. Remove from heat. Stir in broth, water, beans, cilantro, lemon juice, oregano, thyme, crushed red pepper and black pepper.
Place half of the soup mixture in a blender or food processor. Cover and process until nearly smooth. Repeat with remaining half of the mixture. Return to saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Black Bean Soup
Servings per Recipe:Amount per Serving
Calories from Fat: 10
Total Fat: 1.5g
Saturated Fat: 0g
Dietary Fiber: 7g
Vitamin A: 1945.3 IU
Vitamin C: 33.2mg
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.