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Black Bean Veggie Soup


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This makes a great soup and you won’t even know the broccoli and other vegetable are there.

Black Bean Veggie Soup Serves 8, Approx 350 Calories

1 pound dry Black Beans

2 medium yellow onions (chopped fine)

6 cloves garlic (crushed)

¼ cup Olive oil

4 cans low salt no fat chicken broth (14oz cans)

1 can diced tomatoes with garlic and basil or onion (14.5oz)

2 cups mixed frozen vegetables (carrots, peas, corn green and lima beans etc.)

1 pound fresh Broccoli (cut in small pieces)

2 medium yellow onions

Follow directions for cooking the beans on package except, during the cooking stage replace an equal amount of water with two cans of chicken broth, so if it calls for 6 cups of water you would use the 2 cans of chicken broth plus 20oz of water. Add 3-4 cloves garlic, olive oil and 2 onions (chopped) cook for 1 ½ to 2 hours. Beans will be soft.

Put the other two cans of chicken broth in another pot. Add tomatoes, frozen mixed vegetables, 2 cloves garlic (crushed), and broccoli (cut in small pieces). Bring to a boil then reduce heat to simmer for 25 minutes or until broccoli stems are tender.

Add four cups of the cooked beans to the other pot of soup. Stir to mix. Let cool to the point that you can puree mixture in a blender. Puree the vegetable bean mixture, a small amount at a time in a blender or food processor till it is smooth. Return to pot. Add remaining beans and all the juice. Simmer a few minutes. Stir to blend.

Remove from heat let cool to put in containers to freeze or serve. Keep stirred as you package into containers in order to keep beans distributed.

To each serving ( aprox 1 ½ cups) I add ½ teaspoon Turmeric and 1/8 teaspoon Cayenne pepper and a few splashes of Tabasco sauce. Turmeric is bitter so you may want to use a little less, but it is also said that it helps fight cancer. This may be a little spicy for some. You may just want to add the Turmeric and a little salt and pepper. I don’t add this to the whole pot so that each person can add what they want.

Serving options:

Chopped green onions

Shredded cheese veggie cheddar

A variation to the Bean Soup

For a different texture omit the broccoli.

Additional options at serving, a dollop of low fat sour cream or a bit of sherry.

Try your own variations and let us know how they come out.

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