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Spicy Vegetable Soup with Black Beans

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 medium onions
chopped
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4 large garlic cloves
minced
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½ cup red wine
stock, or water
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28 ounces tomatoes, canned, crushed
4 cups water
or stock
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1 each green bell peppers
diced
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2 Stalks celery
diced
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2 cups okra
sliced
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2 teaspoons ginger
fresh, finely minced
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1 teaspoon oregano
dried
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1tsp thyme
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1 teaspoon paprika
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1 teaspoon cumin
ground
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¼ teaspoon black pepper
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¼ teaspoon cayenne pepper
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1 cup zucchini
diced
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15 ounces black beans
with liquid
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1-2 tablespoons soy sauce, tamari
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4 cups brown rice
cooked
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Ingredients

Amount Measure Ingredient Features
1 medium onions
chopped
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4 large garlic cloves
minced
* Camera
118 ml red wine
stock, or water
* Camera
809.2 ml/g tomatoes, canned, crushed
946 ml water
or stock
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1 each green bell peppers
diced
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2 Stalks celery
diced
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473 ml okra
sliced
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1E+1 ml ginger
fresh, finely minced
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5 ml oregano
dried
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thyme
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5 ml paprika
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5 ml cumin
ground
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1.3 ml black pepper
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1.3 ml cayenne pepper
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237 ml zucchini
diced
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433.5 ml/g black beans
with liquid
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soy sauce, tamari
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946 ml brown rice
cooked
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Directions

Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes.

Add the diced zucchini and the black beans with their liquid, cover and cook until the zucchini is just tender, about 10 minutes. Add soy sauce to taste.

Serve over cooked brown rice.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 831g (29.3 oz)
Amount per Serving
Calories 8877% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 516mg 22%
Total Carbohydrate 61g 61%
Dietary Fiber 20g 79%
Sugars g
Protein 54g
Vitamin A 39% Vitamin C 94%
Calcium 19% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 
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