Soup

Rib Sticking Black Bean and Chicken Soup is for Soup.

Rib Sticking Black Bean and Chicken Soup takes 5 minutes to prepare.

Rib Sticking Black Bean and Chicken Soup takes 15 minutes to cook.

Rib Sticking Black Bean and Chicken Soup makes 3 servings.

The ingredients for Rib Sticking Black Bean and Chicken Soup are:

Open can of low sodium black beans. Pour contents into saucepan. Add 3 cans of water to pan. Turn heat on High.

Chop 1/2 cup onions & add to pot. Add 3 cups mushroom slices to pot. Stir. Chop 1 cup carrots & add to pot. Stir again. Add 9 oz chopped, precooked chicken. Stir.

Add the following spices: 2 teaspoons each of dried basil and parsley. Add 1Tablespoon dried garlic OR 3 cloves garlic. Add cayenne pepper to taste. (I like 1/2 tsp, but I go spicy). Stir the pot again. Sneak a taste.

When the liquid begins to boil, add the pasta. Cook al dente. The starch in the liquid helps give the soup its velvet texture. When the pasta are done to taste, stir in the fresh leaves of spinach. Let them wilt & serve up the soup in large mugs or bowls.

Here is how you make Rib Sticking Black Bean and Chicken Soup:

Add all ingredients to pot. When they boil, add pasta. When pasta is al dente, stir in spinach. Serve. Enjoy! This is ribs ticking food!!Serving Size: Makes 3 large bowls (2 1/2 cup servings). OR 8 one cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for Rib Sticking Black Bean and Chicken Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 646.0

• Total Fat: 4.1 g
• Cholesterol: 52.7 mg
• Sodium: 435.1 mg
• Total Carbs: 101.6 g
• Dietary Fiber: 22.2 g
• Protein: 47.5 g

The dietary needs meet for Rib Sticking Black Bean and Chicken Soup is Low Fat