Speedy Chunky Vegetable Black Bean Soup
Prep Time = 10 minutes
Cooking Time = 20 minutes
2 tablespoons olive oil
1 small leek, halved lengthwise, thinly sliced
1 small onion, chopped
2 or 3 garlic cloves, crushed
1 can (14.5 ounces) fire roasted diced tomatoes
3 cups vegetable or chicken broth
1 can ( 15 ounces) black beans, drained, rinsed
1 cup frozen shelled edamame or small lima beans
¾ teaspoons Italian seasoning
½ teaspoon salt
2 links (6 ounces total) fully cooked Italian or Andouille chicken sausage, thinly sliced
Extra-virgin olive oil
Shaved or shredded Parmesan cheese
- Heat 2 tablespoons oil in a 3-quart saucepan. Add leek and onion; cook until translucent, about 5 minutes. Stir in garlic and tomatoes. Simmer 3 minutes.
- Stir in broth, black beans, edamame, seasoning and slat. Simmer 10 minutes. Add sausage if using; simmer 2 minutes.
- Serve topped with drizzle of olive oil and sprinkling of cheese.
Nutritional Information per Serving (1 cup without optional ingredients): 228 calories, 10 grams protein, 31 grams carbohydrate, 8 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 10 grams fiber, 876 milligrams sodium