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Brigham Black Bean Vegetable Soup


  • 2 Tablespoons olive oil
  • 1 medium onion, peeled and cut into ¼-inch dice
  • 1 large carrot, peeled and cut into ¼ inch dice
  • 1 bell pepper cut into ¼ inch dice
  • 4 cloves garlic, finely chopped
  • 1 Tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 4 cups low sodium chicken stock
  • 2 cans black beans, drained and rinsed
  • 1 bay leaf
    Salt and pepper
  • ½ Tablespoon Tabasco sauce
  • 1 teaspoon wine vinegar


  1. In a large, heavy pot, heat oil over medium heat.
  2. Add onion, garlic, carrot and peppers and cook until tender about 5-8 minutes.
  3. Stir in cumin and cayenne, and toss to coat vegetables.
  4. Pour in stock, beans and bay leaf. Bring to a boil. Reduce heat to a simmer and cook for 15 minutes.
  5. Remove the pot from heat and season with salt, pepper, Tabasco and wine vinegar.
  6. If a smooth consistency is desired, puree half of the soup in a blender until smooth and stir back into soup pot. Serve soup hot with garnishes

Yield: 6 servings
Serving Size: 1 ½ cups
Source: BWH Food Service

Black Bean Vegetable Soup Nutrition Label


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