Black Bean Rainbow Veggie Soup

This hearty, healthy, veggie-packed bean soup cooks on its own in the crock pot for most of the day, then an hour before eating you add the last batch of ingredients.

Don’t let the long list of ingredients intimidate you. Most of these are pantry or freezer items. Feel free to adjust the vegetables to what you have on hand.

This nutritious soup contains legumes with their healthy fiber plus an array of phytonutrients from all the different colored vegetables.

It’s important to “Eat the Rainbow” every day to get an assortment of nutrients!

Black Bean Rainbow Veggie Soup

Black Bean Rainbow Veggie Soup

Ingredients:

  • 3 cups dry black beans
  • 5 garlic cloves
  • 2 bay leaves
  • 1/2 onion
  • 1 carrot, cut in chunks
  • 1/2-1 cup sundried tomatoes
  • 1-2″ piece of kombu or kelp (optional, helps with digestibility and adds minerals)
  • 1 red onion, diced
  • 1 c. corn, roasted, frozen
  • 1 cup mixed red and yellow peppers, diced
  • 1 cup zucchini, diced
  • 4 stalks kale w/leaves chopped and stems sliced finely
  • 1 T sriracha sauce
  • 1.5 tsp salt
  • 1 T dehydrated onion
  • 1 T coriander
  • 1 T cumin
  • Chipotle, dash
  • 1/2 tsp black pepper
  • 2 limes, juiced

Directions:

  • Soak 3 cups dry black beans in enough water to cover by several inches overnight.
  • In the morning drain, rinse, and add water to cover by 1-2 inches in crock pot.
  • Add garlic, bay leaves, onion, carrot chunks, sun-dried tomatoes, and kombu. Cook in crock pot on low heat for 5-8 hours.
  • When beans are almost tender, remove bay leaves and onion and discard.
  • Remove carrots, garlic, tomatoes, and 1-2 cups black beans with a slotted spoon. Blend or mash up and return to the crock pot.
  • Add red onion, corn, peppers, zucchini, kale, Sriracha, salt, dehydrated onion, coriander, cumin, chipotle pepper, black pepper, lime juice.
  • Cook another hour. Taste and adjust seasonings if necessary.
  •  Serve as is, over cooked rice, or with corn chips. Top with sour cream or Cashew Sour Cream.

YUM

 

Black Bean Rainbow Veggie Soup

Black Bean Rainbow Veggie Soup

Ingredients

  • Ingredients:
  • 3 cups dry black beans
  • 5 garlic cloves
  • 2 bay leaves
  • 1/2 onion
  • 1 carrot, cut in chunks
  • 1/2-1 cup sundried tomatoes
  • 1-2" piece of kombu or kelp (optional, helps with digestibility and adds minerals)
  • 1 red onion, diced
  • 1 c. corn, roasted, frozen
  • 1 cup mixed red and yellow peppers, diced
  • 1 cup zucchini, diced
  • 4 stalks kale w/leaves chopped and stems sliced finely
  • 1 T sriracha sauce
  • 1.5 tsp salt
  • 1 T dehydrated onion
  • 1 T coriander
  • 1 T cumin
  • Chipotle, dash
  • 1/2 tsp black pepper
  • 2 limes, juiced

Instructions

Soak 3 cups dry black beans in enough water to cover by several inches overnight.

In the morning drain, rinse, and add water to cover by 1-2 inches in crock pot.

Add garlic, bay leaves, onion, carrot chunks, sun-dried tomatoes, and kombu. Cook in crock pot on low heat for 5-8 hours.

When beans are almost tender, remove bay leaves and onion and discard.

Remove carrots, garlic, tomatoes, and 1-2 cups black beans with a slotted spoon. Blend or mash up and return to the crock pot.

Add red onion, corn, peppers, zucchini, kale, Sriracha, salt, dehydrated onion, coriander, cumin, chipotle pepper, black pepper, lime juice.

Cook another hour. Taste and adjust seasonings if necessary.

Serve as is, over cooked rice, or with corn chips.Top with sour cream or Cashew Sour Cream.

http://justrealstuff.com/black-bean-rainbow-veggie-soup/

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