Hearty Black Bean and Vegetable Medley Soup
Indulge in the ultimate healthy comfort food with this Hearty Black Bean and Vegetable Medley Soup. This vibrant soup is brimming with nutrient-rich vegetables and packed with protein from black beans, making it a fantastic choice for a wholesome meal. Low in fat and sodium, and completely cholesterol-free, this soup is perfect for anyone wanting to maintain a balanced diet without compromising on flavor. Plus, it's easy to make and can be customized with your favorite vegetables. Enjoy a warm bowl of goodness that nourishes your body and delights your taste buds!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
dried black beans
2 cups (soaked overnight, drained, and rinsed)
vegetable or chicken broth
32 fluid ounces (divided)
large onion
1 (chopped small)
garlic cloves
4 (chopped small)
water
2 cups
large potato
1 (peeled and cubed (1/2 inch))
canned plum tomatoes
14.5 fluid ounces (crushed with liquid (no salt added))
dried thyme
1/2 teaspoon
ground cumin
3/4 teaspoon
fresh green beans
1 cup (cut into 3/4 inch lengths)
large carrot
1 (scrubbed and coarsely shredded)
large green pepper
1 (seeded and chopped)
large sweet red pepper
1 (seeded and chopped)
large celery ribs
2 (chopped small)
Tabasco sauce or red hot sauce
1/4 teaspoon
green onions
4 (chopped small)
Instructions
1
Soak the dried black beans in water overnight. The next day, drain and rinse the beans thoroughly to remove any impurities.
2
In a large saucepan or heavy-bottomed cooking pot, combine 1/2 cup of vegetable or chicken broth with the chopped onion and garlic. Bring to a boil over medium heat.
3
Once boiling, reduce the heat to low, cover, and simmer for about 6-8 minutes until the onions are just tender.
4
Stir in the soaked black beans, followed by 2 cups of water, the cubed potato, crushed canned tomatoes (with their liquid), dried thyme, ground cumin, and the remaining broth. Bring the mixture back to a boil.
5
Once boiling, lower the heat, cover, and allow the soup to simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender.
6
Add the shredded carrots, chopped green and red peppers, chopped celery, and Tabasco sauce. Cook for an additional 5 minutes.
7
Taste the soup and adjust the seasoning as needed. For an extra kick, consider adding low-sodium soy sauce to taste.
8
Ladle the soup into bowls and garnish each serving with chopped green onions. Serve warm.
9
Any leftover soup can be refrigerated and reheated. For a quicker option, canned black beans can be used instead of dried beans—just rinse and drain 2 (15 oz) cans before adding.
10
For a twist, try adding 1 cup of cauliflower florets to the soup for added nutrition and a delightful texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Black Bean and Vegetable Medley Soup?
It is a nutrient-rich, protein-packed soup made with black beans and a variety of vegetables, designed to be a healthy and low-fat comfort food.
How many ingredients are required for this recipe?
The recipe calls for 16 specific ingredients, including vegetables, beans, and seasonings.
Is this recipe suitable for a vegan diet?
Yes, if you use vegetable broth, the soup is completely vegan as it contains no animal products.
How should I prepare the dried black beans?
Soak the dried black beans in water overnight, then drain and rinse them thoroughly before cooking.
Can I use canned beans instead of dried beans?
Yes, you can use 2 (15 oz) cans of black beans. Be sure to rinse and drain them before adding them to the soup.
How much broth is needed for the soup?
The recipe requires 32 fluid ounces of vegetable or chicken broth, divided for different steps.
What is the first step in the cooking process?
The first step is to combine 1/2 cup of broth with the chopped onion and garlic and bring it to a boil.
How long should the onions and garlic simmer?
They should simmer for approximately 6-8 minutes until the onions are just tender.
When do I add the potatoes to the soup?
The cubed potatoes are added along with the soaked beans, water, tomatoes, and spices once the onion mixture is ready.
How long does the soup simmer with the potatoes?
The soup should simmer for 15-20 minutes until the potatoes are tender.
What spices provide flavor to this soup?
The recipe uses 1/2 teaspoon of dried thyme and 3/4 teaspoon of ground cumin.
Do I need to drain the canned tomatoes?
No, you should use the canned plum tomatoes along with their liquid.
What vegetables are added in the final cooking stage?
Shredded carrots, chopped green and red peppers, chopped celery, and Tabasco sauce are added toward the end.
How long do the final vegetables cook?
They should cook for an additional 5 minutes once added to the pot.
What is the suggested garnish?
Each bowl should be garnished with chopped green onions before serving.
Is this soup low in sodium?
The recipe is designed to be low in sodium, especially when using no-salt-added tomatoes and low-sodium broth.
Can I make the soup spicier?
Yes, you can add more Tabasco sauce or red hot sauce, and the recipe also suggests adding low-sodium soy sauce for an extra kick.
Can I add other vegetables like cauliflower?
Yes, the instructions suggest adding 1 cup of cauliflower florets for added nutrition and texture.
Is this soup cholesterol-free?
Yes, the ingredients in this vegetable and bean soup are completely cholesterol-free.
How many garlic cloves are used?
The recipe calls for 4 chopped garlic cloves.
What type of peppers are included?
The recipe uses one large green pepper and one large sweet red pepper.
How should the carrots be prepared?
The carrots should be scrubbed and coarsely shredded.
How many celery ribs are needed?
The recipe requires 2 large celery ribs, chopped small.
What size should the potato cubes be?
The potato should be peeled and cubed into 1/2 inch pieces.
Are green beans used in this medley?
Yes, 1 cup of fresh green beans cut into 3/4 inch lengths is included.
Can leftovers be stored?
Yes, leftover soup can be refrigerated and easily reheated.
What is the quantity of dried black beans?
The recipe uses 2 cups of dried black beans.
Is this soup a good source of protein?
Yes, the black beans provide a significant amount of plant-based protein.
What type of broth can be used?
You can use either vegetable broth or chicken broth depending on your dietary preference.
How much water is added during the main simmer?
2 cups of water are added along with the beans and potatoes.