Recipe Recipe By Healthy Eating For Families

Speedy Chunky Vegetable Black Bean Soup

4 servings

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

Optional Ingredients:

2 links (6 ounces total) fully cooked Italian or Andouille chicken sausage, thinly sliced

Extra-virgin olive oil

Shaved or shredded Parmesan cheese


  1. 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.
  2. Stir in broth, black beans, edamame, seasoning and slat. Simmer 10 minutes. Add sausage if using; simmer 2 minutes.
  3. 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