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Vegetable Black Bean Soup

Ingredients

2 cup raw vegetables, such as carrots, zucchini, summer squash, or bell peppers, roughly chopped
1 (15 ounce) can chicken or vegetable broth, reduced sodium
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon garlic powder
2 teaspoon ground oregano

Preparation 

  1. Wash hands with soap and water.

  2. Gently rub vegetables under cool running water.

  3. Add all ingredients to a medium saucepan.

  4. Cook on medium heat until vegetables are tender, about 30 minutes.

Nutrition Facts

Servings per Recipe:
4.00
Calories
120.00
Fat
0.00
g
Fiber
8.00
g
Protein
7.00
g
Sodium
220.00
mg
Total Carbohydrates
22.00
g
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