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
Wash hands with soap and water.
Gently rub vegetables under cool running water.
Add all ingredients to a medium saucepan.
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
