Appetizers / Soups / Salads

Black bean and garden veggie soup is for Soup.

Black bean and garden veggie soup takes 15 minutes to prepare.

Black bean and garden veggie soup takes 15 minutes to cook.

Black bean and garden veggie soup makes 7 servings.

The ingredients for Black bean and garden veggie soup are:

4 cans (about 6 cups) drained and rinsed black beans
3.75 cups of College Inn Broth (99% fat free and low sodium if you can find it)
2 peeled and diced carrots
1 medium onion (about 3/4 cup)
1 medium to large tomato, diced
2 tsp garlic
7 Tbsp Helluva Good French Onion Dip ( you could probably use any onion dip but this is what I had)

Here is how you make Black bean and garden veggie soup:

It makes 6-8 servings (the calorie info is for 7)1. Open the black beans, rinse, drain and put in your large sauce pan - or what ever you think it'll fit in :). Add in your chicken broth and turn on about medium heat.2. Chop up carrots, onion, tomatos and add into the pot as you go. Throw in the crushed garlic too. Then cover and simmer for about 15 minutes or until veggies are tender.3. Throw half of it (or all if you're like me and don't like to eat beans) into the blender or food processor. Then put it back in you pan and serve up with a dollop of the french onion dip in each bowl.It's really yummy and perfect for cold days.Number of Servings: 7Recipe submitted by SparkPeople user SXYCRZYCATLADY.

The nutritional information for Black bean and garden veggie soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 231.0

• Total Fat: 4.1 g
• Cholesterol: 10.0 mg
• Sodium: 1,388.9 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 13.2 g
• Protein: 13.7 g