Mexican

Black Bean and Zucchini Soup is for Soup.

Black Bean and Zucchini Soup takes 15 minutes to prepare.

Black Bean and Zucchini Soup takes 15 minutes to cook.

Black Bean and Zucchini Soup makes 6 servings.

The ingredients for Black Bean and Zucchini Soup are:

2 small zucchini, seeded and diced
2 15.5 oz can of black beans, rinsed and drained
4 cloves of garlic, peeled and crushed
5 medium fresh tomatoes, 1" dice
1 medium Vidalia onion, diced
2 jalepenos, seeded and diced
1 extra large Knorr Chicken Boullion Cube
4 medium stalks celery heart
1 tsp cumin
1/2 tsp cayenne pepper
1 tbsp dried cilantro

Here is how you make Black Bean and Zucchini Soup:

Boil 6 cups of water and add boullion cube. Add diced zucchini and reduce heat to medium. Cook until slightly softened (about 2-3 minutes). In a small fry pan, put 1 tbsp of water, onion, jalepeno peppers, and garlic and cook until softened (about 2-3 minutes). Add mixture to zucchini and boullion. Add celery, tomatoes, black beans, and spices and stir until combined. Bring just to a boil and serve hot.Makes 6 2-cup servingsServing suggestion: Serve with a dallop of sour cream and garnish with fresh cilantro (not included in nutritional information)Number of Servings: 6Recipe submitted by SparkPeople user SHARONSHAREALIK.

The nutritional information for Black Bean and Zucchini Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.7

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 969.0 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 9.4 g
• Protein: 11.2 g

Black Bean and Zucchini Soup is Mexican cuisine.

The dietary needs meet for Black Bean and Zucchini Soup is Vegetarian