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Bountiful Black Bean Soup

Prep Time: 30 min.
Cook Time: 120 min.
Total Time: 120 min.
Servings: 10

What you need

2 Bay Leaves
2 cups Butternut Squash, cut into large bite-size cubes
1 28 ounce can Tomatoes, diced (with liquid)
4 stalks Celery, including leaves, chopped
2 cups Roasted Corn ( I used fresh yellow corn)
1 teaspoon dried Basil
1 Tablespoon fresh chopped Thyme leaves
4 cloves Garlic, minced
3 Tablespoons Olive Oil
1 medium Onion, chopped
1/2 pkg Bob's Red Mill Black Bean Soup Mix (1 3/4 cups)
1 teaspoon dried Oregano
Salt and freshly ground Black Pepper to taste
1 teaspoon Smoked Paprika
8 cups Vegetable Broth (I used Whole Foods brand)

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How to do it

1. Heat oil in a large stock pot over medium-high heat; add onions and celery and sauté until translucent, about 5-7 minutes.

2. Add garlic and sauté for one more minute.

3. Carefully pour in stock and scrape bottom of the pan to release any brown bits. Stir in the Black Bean Soup

4. Mix and tomatoes.

5. Add the butternut squash and roasted corn.

6. Add herbs, stir and bring to a boil. Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.

7. Add more stock or water if beans and squash absorb too much liquid.To roast corn: It is convenient to use frozen corn, however, fresh was still available, so I chose to use it. Preheat oven to 350°F.

8. Spread frozen corn on a lightly greased cookie sheet and roast in oven for 15-20 minutes stirring occasionally.

9. Remove from oven and cool.

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Nutrition

Calories
225.58cal ( 11.28% of daily need)
Fat
4.89g ( 7.52% of daily need)
Saturated Fat
0.69g ( 4.29% of daily need)
Carbohydrates
43.42g ( 14.47% of daily need)
Sugar
26g ( 28.89% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
1074.59mg ( 46.72% of daily need)
Protein
4.37g ( 8.75% of daily need)
Vitamin A
3760.03IU ( 75.2% of daily need)
Vitamin C
17.78mg ( 21.55% of daily need)
Fiber
4.06g ( 16.25% of daily need)
Manganese
0.26mg ( 12.85% of daily need)
Vitamin K
13.13µg ( 12.51% of daily need)
Iron
2.12mg ( 11.78% of daily need)
Vitamin E
1.73mg ( 11.5% of daily need)
Vitamin B6
0.22mg ( 11.22% of daily need)
Potassium
391.57mg ( 11.19% of daily need)
Magnesium
32.18mg ( 8.04% of daily need)
Vitamin B3
1.54mg ( 7.7% of daily need)
Folate
30.11µg ( 7.53% of daily need)
Vitamin B1
0.1mg ( 6.97% of daily need)
Calcium
67.16mg ( 6.72% of daily need)
Phosphorus
58.87mg ( 5.89% of daily need)
Copper
0.11mg ( 5.62% of daily need)
Vitamin B5
0.52mg ( 5.2% of daily need)
Vitamin B2
0.09mg ( 5.2% of daily need)
Zinc
0.43mg ( 2.88% of daily need)

Breakdown

Proteins
7.44%
Fat
18.71%
Carbs
73.85%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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