Mexican

Black Bean and veggie soup is for Soup.

Black Bean and veggie soup takes several minutes to prepare.

Black Bean and veggie soup takes several minutes to cook.

Black Bean and veggie soup makes 6 servings.

The ingredients for Black Bean and veggie soup are:

Beans:
1 pound black beans
6 c. water
2 bay leaves
pinch of baking soda

Soup:
3T. olive oil
2 medium onions, diced finely
4 cloves garlic
1 bell pepper
1 jalapeno, seeded, minced
1 stalk celery, diced finely
1 carrot, peeled & diced finely
1.5 tsp. ground cumin
2 tsp. thyme
1 T. white wine or sherry vinegar
2 tsp. salt
pepper
3-4 c. veggie stock

Here is how you make Black Bean and veggie soup:

Soak beans over night or 6-8 hours. Drain water from beans, rinse again, and place in large stock pot. Pours in 6 c. water, bay leaves, and baking soda. Cover and bring to a boil. Boil for about 3 minutes then lower heat to medium low. Simmer 1-1 1/2 hours until soft. Remov bay leaves.Prep veggies while beans finish cooking. Saute veggies in oil in a skillet until they begin to soften. Once the beans are soft, stir in veggies and remaining oil, plus seasonings and veggie stock. Cover the pot, raise the heat to medium-high, and bring to a boil. Lower the heat to medium-low, partially cover the pot, and simmer for 35 to 40 minutes until carrots and cellery are tender. Remove from heat, allow to cool 10 minutes. Add vinegar salt and pepper. This soup is richer and more flavorful the next day.Number of Servings: 6Recipe submitted by SparkPeople user MONKEYWOMAN.

The nutritional information for Black Bean and veggie soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.3

• Total Fat: 7.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,417.9 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 8.1 g
• Protein: 7.6 g

Black Bean and veggie soup is Mexican cuisine.

The dietary needs meet for Black Bean and veggie soup is Vegan