Stop stressing out in the kitchen looking for something delicious and healthy to eat! For a few days on Amazon, this Healthy Soup Recipe book by Julie White, is only $0.99! You'll receive 30 delicious, plant-based soup recipes and 10 bonus recipes for healthy muffins, biscuits, rolls, bread, baked chips and more!
Each recipe uses ingredients using whole grains, flax seed, vegetables and legumes, and included are the total fat calories percentages!
Watch the pounds melt off as you cook these easy to follow recipes! Some of the recipes give you the instructions for a stove method and also a crock pot method, giving you the option to choose.
Try this Black Bean Soup which can be made in the crock pot or on the stove! Serve with baked corn chips!
Each recipe uses ingredients using whole grains, flax seed, vegetables and legumes, and included are the total fat calories percentages!
Watch the pounds melt off as you cook these easy to follow recipes! Some of the recipes give you the instructions for a stove method and also a crock pot method, giving you the option to choose.
Try this Black Bean Soup which can be made in the crock pot or on the stove! Serve with baked corn chips!
Black Bean Soup
1.1 fat grams, 150 calories = 6% fat calories
Serves: 4
1/2 medium onion, diced
2 medium carrots, chopped
2 celery stalks, diced
1/2 poblano pepper, diced
1 garlic clove, minced
1 cup black beans, rinsed
1 15-ounce can diced tomatoes
1 bay leaf
3 tsp cumin
1/2 tsp thyme
1/8 tsp cayenne pepper (or sprinkle in individual bowls)
4 cups water
1 tsp Real salt
1 1/2 tsp vegetable or chicken bouillon
1 tsp tomato bouillon
Crock Pot Method: Put all ingredients in a crock pot. Cook for 5-6 hours on high, or 6-8 hours on low.
Stove Top: Substitute one 15-ounce can of black beans, drained and rinsed, and place all the ingredients in a medium size pot, simmering on medium high until all the vegetables are cooked, about 15 minutes. Take out the bay leaf before serving.
1.1 fat grams, 150 calories = 6% fat calories
Serves: 4
1/2 medium onion, diced
2 medium carrots, chopped
2 celery stalks, diced
1/2 poblano pepper, diced
1 garlic clove, minced
1 cup black beans, rinsed
1 15-ounce can diced tomatoes
1 bay leaf
3 tsp cumin
1/2 tsp thyme
1/8 tsp cayenne pepper (or sprinkle in individual bowls)
4 cups water
1 tsp Real salt
1 1/2 tsp vegetable or chicken bouillon
1 tsp tomato bouillon
Crock Pot Method: Put all ingredients in a crock pot. Cook for 5-6 hours on high, or 6-8 hours on low.
Stove Top: Substitute one 15-ounce can of black beans, drained and rinsed, and place all the ingredients in a medium size pot, simmering on medium high until all the vegetables are cooked, about 15 minutes. Take out the bay leaf before serving.
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