BLACK BEAN VEGETABLE SOUP

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Black Bean Vegetable Soup image

I have just developed this very healthy soup that is low in fat and sodium, no cholesterol and low Fat/Cal %.

Provided by William Uncle Bill

Categories     Black Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups dried black beans
32 fluid ounces vegetable broth or 32 fluid ounces chicken broth, divided
1 large onion, chopped small
4 cloves garlic, chopped small
2 cups water
1 large potato, peeled and cubed 1/2 inch
14 1/2 fluid ounces canned plum tomatoes, crushed and include liquid (no salt)
1/2 teaspoon dried thyme
3/4 teaspoon ground cumin
1 cup fresh green beans, cut into 3/4 inch lengths
1 large carrot, scrubbed and coarsley shredded
1 large green pepper, seeded and chopped
1 large sweet red pepper, seeded and chopped
2 large celery ribs, chopped small
1/4 teaspoon Tabasco sauce or 1/4 teaspoon red hot sauce
4 large green onions, chopped small

Steps:

  • Soak black beans in water overnight.
  • The next day, drain and rinse before using.
  • In a large saucepan or heavy bottom cooking pot, add 1/2 cup of broth, chopped onion and chopped garlic and bring to boil.
  • Reduce heat; cover and simmer for 6 to 8 minutes.
  • or until onions are jnst tender.
  • Stir in black beans; add 2 cups water, diced potato, crushed plum tomatoes including liquid, thyme, cumin, green beans, and remaining broth; return to boil.
  • Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender, stirring occasionally.
  • Add shredded carrots, green and red peppers, chopped celery, Tabasco sauce and cook for an additional 5 minutes.
  • Adjust seasonings to taste.
  • Garnish each serving with chopped green onions.
  • Refrigerate any unused portion.
  • You may wish to add some low-sodium soy sauce to the soup, use about 2 tablespoons, however it will increase the sodium count.
  • You can also use canned black beans to speed up the process.
  • Use 2- 15 fluid ounce cans, drained and rinsed.
  • Cauliflower florets would also enhance the soup, use about 1 cup of florets.

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