Veggie Black Bean Soup
1/2 small onion, chopped
1/2 C. chopped carrots
1/2 C. chopped celery
1 clove garlic, minced
1/8 tsp. ground pepper
2 C. vegetable broth
2 C. fresh baby spinach
1 14 oz can crushed tomatoes
1/3 C. chickpeas, rinsed & drained
1/3 C. black beans, rinsed and drained
1 T chopped fresh thyme (optional)
Coat large Dutch oven with nonstick spray. Heat over medium heat. Add onion, carrots, celery, garlic and pepper; cook 5-7 minutes, or until vegetables are tender.
Add broth, spinach, tomatoes, chickpeas, and black beans; bring to a boil. Cover and reduce heat, simmer 10 minutes, Serve topped with fresh thyme, is desired.
1/2 C. chopped carrots
1/2 C. chopped celery
1 clove garlic, minced
1/8 tsp. ground pepper
2 C. vegetable broth
2 C. fresh baby spinach
1 14 oz can crushed tomatoes
1/3 C. chickpeas, rinsed & drained
1/3 C. black beans, rinsed and drained
1 T chopped fresh thyme (optional)
Coat large Dutch oven with nonstick spray. Heat over medium heat. Add onion, carrots, celery, garlic and pepper; cook 5-7 minutes, or until vegetables are tender.
Add broth, spinach, tomatoes, chickpeas, and black beans; bring to a boil. Cover and reduce heat, simmer 10 minutes, Serve topped with fresh thyme, is desired.
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